Crumbed Pesto Mushrooms 

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An ideal entree or light meal, these mushrooms are low in fat and high in B vitamins.

Ingredients:

8 large, flat mushrooms

2 rashers lean bacon, chopped

1 Tbsp reduced-fat margarine

1/2 cup fresh breadcrumbs

1 cup chopped, fresh herbs

1 Tbsp basil pesto

2 Tbsp grated light mozzarella cheese

Directions:

Remove the stalks from the mushrooms. Place the bacon in a non-stick frypan and cook until the rashers are crisp. Drain the bacon on paper towels to remove the fat.

Clean the frypan, add the mushrooms, grill-side down, and cook on a moderate heat for 1-2 minutes until golden. Set aside.

Melt the margarine in the frypan.

Stir in the breadcrumbs and cook, stirring continuously, until brown, then add the herbs, bacon and pesto, and combine well.

Fill the mushrooms with the mixture and top with the cheese.

Clean the frypan again and place four stuffed mushrooms in the pan. Cook them, uncovered, for 3-4 to heat through. Repeat this procedure for the rest of the mushrooms.

Microwave Directions:

Remove the stalks from the mushrooms.

Place the bacon between sheets of paper-towel. Cover & cook on HIGH (100%) for one-and-a-half minutes to remove the fat.

Place the margarine in a 1-litre microwave-safe glass jug.
Leave uncovered and cook on HIGH (100%) for 30 seconds to melt the margarine.

Stir in the bacon, breadcrumbs, herbs and pesto, and combine well.

Fill the mushrooms with the mixture and top with the cheese.

Arrange four of stuffed mushrooms around the edge of a microwave-safe roasting rack.

Leave uncovered and cook on HIGH (100%) for 2-3 minutes.

Repeat this procedure for the rest of the mushrooms.

Variations:

Serve on a bed of spaghettini tossed with steamed spinach.

Author:

Virginia Hill

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