Wednesday, April 16, 2014

WW-Friendly Breaded Mushrooms & Garlic Dip


I haven't done a recipe in so long. I've always enjoyed my food-related posts, so I thought I'd do the odd one again. I'm trying to stick to weightwatchers because I know it works for me, and I'm also trying to introduce the boys to lots of different types of food over the next few months. As a result, and a pledge to myself to not end up eating bloody lemon sole for dinner four nights out of the week, I wrote a list of all the foods I like and looked up healthier alternatives.

I love garlic mushrooms so much. Actually, I love anything covered in breadcrumbs or pastry. This recipe was a bit of mish-mash of actual recipes and substitutions based on what I had in the house - the main ingredient being mushrooms that were in danger of heading for the bin.

A portion of garlic mushrooms in a restaurant could be anything from 15pp upwards - a (tiny) 100g portion from the supermarket is 6pp before you cook them, and that's not including any dip. This plate of mushrooms plus the garlic dip worked out at just 6pp. If you're following the Simple Start plan, you can use calorie-controlled bread, substitute quark or natural yogurt for the cheese and omit the flour, just make sure the mushrooms are bone dry before rolling in egg.


  • One slice of bread, toasted: 2pp (you can knock another PP off here by using Hovis Nimble or other low calorie bread - this was all I had)
  • 10g plain flour: 1pp
  • 1 medium egg, beaten: 2pp
  • 25g Aldi lighter soft cheese: 1pp
  • 6 mushrooms
  • Chives
  • Spring Onions
  • 1 Garlic Clove
  • Put the toast in a food processor or blender to make breadcrumbs. Set aside in a bowl.
  • Wash your mushrooms, dip into the flour, then egg, then roll in breadcrumbs.
  • Fry using frylight until golden brown, or alternatively bake in a preheated oven at 200c for 10-15 mins. I used the Airfryer at 200c for 10 minutes.
  • To make the dip, crush one clove of garlic into the soft cheese. Chop the spring onion and chive and mix well. 

Some of my mushrooms kept losing their crumb, so I just gently packed it on using my fingers.

They were absolutely delicous and made for a gorgeous supper! They'd be great for lunch, as a starter, or even as part of dinner with a big salad or some veggies and rice.



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