Mini Mushroom “Pizzas”

I’ve been craving pizza – so I decided to make a healthier option 🙂  Lovely tomato, cheese garlic and herb goodness – the ‘legal’ way 😉

 

3 large ‘braai’/brown mushrooms

100g tomato and onion mix/Weigh-Less Chili Tomato Pasta Sauce (I added a bit of garlic and herb paste to jazz it up a bit)

30g cheddar cheese – grated finely, it goes further!

1.5 slice Albany Ultima, grated to make breadcrumbs

10g olives, deseeded and finely chopped

Salt and pepper to taste

A sprinkling of Mixed Herbs

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Remove the stems of the mushrooms

Place the mushrooms on a baking sheet, sprayed with non-stick cooking spray

Stuff mushrooms with tomato mix (tomato base, herbs, breadcrumbs, olives and seasoning mixed together)

Top with cheese and sprinkle with Mixed Herbs

Pop into a pre-heated oven and 180C for about 20 minutes.

 

Serves 1 – 1 Veg (mushrooms = free), 1 Fat, 1 Protein, 1 CC

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Mushroom and Chickpea Ragoût on Toast

Adapted from recipe seen on The First Mess

 

150g sliced mushrooms

1/2 tsp dried rosemary

50g leeks, chopped

5ml olive oil

1/2 tsp Worchestershire Sauce

1/2 tsp tomato paste

250ml chicken (or veggie) stock

75g chickpeas (cooked/tinned)

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Fry leeks in olive oil until soft, add a bit of chicken stock if needed.  Add mushrooms, fry for another few minutes and add rest of ingredients.  Simmer until most of the liquid has cooked away.  Serve with with warm rye bread toast.

 

Greek Marinated Mushrooms Kebabs

Always looking for a yummy veggie side dish 🙂  This is super easy and quite tasty!

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250g button mushrooms (whole)

25oml plain fat free yogurt

50g  each chopped parsley and chopped coriander

1 heaped teaspoon chopped garlic (or a little less to taste)

Salt and Pepper to taste
Place mushrooms in a Ziplock bag or marinating bowl.  Add rest of ingredients, close bag and shake bag to mix – leave to marinate for about 4 hours.  Thread mushrooms on skewers and grill until soft.

 

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Barley, Mushroom and Green Bean Salad

Yesterday’s lunch! The last of my pre-cooked batch of pearl barley used! Managed to get 3 full meals out of it, so planning does save you lots of time and effort! 🙂

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Adapted from “Closet Cooking”

100g cooked pearl barley

100g green fresh green beans (I just poured some boiling water on it, and left it to stand for about 10 minutes – no cooking needed)

150g mushrooms (I marinated a batch of mushrooms – ovenroasted it for about 30 minutes, put it in a glass bottle and poured some white vinegar (about 150ml) over it, leaving it to stand in the fridge for a couple of hours)

1/2 small red onion, thinly sliced

A sprinkling of thyme and rosemary (I used dried herbs)

30g low fat feta

Salt and Pepper to taste

10ml white vinegar

5ml olive oil (lemon infused, but you can use normal olive oil with maybe a dash of lemon juice instead)

Lettuce to serve

 

This salad is very tasty if made in advance – to give the flavours of the olive oil, vinegar and marinated mushrooms to develop a bit.  So try to make it the night before.

Mix all the ingredients except the feta and lettuce together.  Once ready to serve, stir in the feta and serve on a bed of lettuce.

 

 

Mushroom and Brown Rice Salad

250g brown mushrooms, sliced
5ml olive oil
140g cooked brown & wild rice
75g cooked (tinned) chickpeas
1/4 tsp smoked paprika
Sprinkling of garlic salt
30ml red wine vinegar
Salt & Pepper to taste

Brown mushrooms in olive oil. Leave to cool.
Mix rest of ingredients plus mushrooms and leave in fridge for a few hours to “marinate”.

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I served it on a bed of lettuce, with cucumber ribbons 🙂

Serves 1  (big portion!!)  – 2 CC, 1 Protein, 1 Fat, 3 Veg (or count mushrooms as free veg!) 

Curry Pasta Salad and a Bonus!

Serves 2

200g cooked pasta rice (4 CC)

50g finely chopped spring onion (1/2 Veg)

5ml mild curry powder

120g drained WL tinned peaches, chopped (1 Fruit)

100g red and yellow peppers, chopped (1 Veg)

30ml chutney

90ml reduced oil/low fat mayo (2 Fat)

Mix all the ingredients together and refrigerate – best made a day in advance, to give the flavours time to develop!

 

As an additional extra – the other salad on the pic is a marinated mushroom salad!  Serves 2 as well:

200g mushrooms, chopped/sliced (free veg)

100g thinly sliced red onion (1 Veg)

100g cucumber (grated or spirals)

10ml lite soy sauce

50ml white vinegar (or to taste)

Leave to marinate overnight

 

 

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