These lovely little self-contained feasts make the most delicious appetisers or accompaniment to a breakfast or light meal. With stalks removed, the mushrooms are filled to the brim with light, soft blue cheese. They are then wrapped tightly in Parma Ham before being gently fried in light oil and baked for a few minutes. This results in a tasty, crispy shell which opens to reveal a soft, succulent mushroom with its rich, creamy interior.
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The mushrooms are 1pp/approx.60kcal each.
You can have two for 2pp/approx.120kcal
They do multiply up to 5pp/approx.300kcal for 4 mushrooms
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You Will Need : (Per 2 Mushrooms)
2 Medium/Large Mushrooms
1 Laughing Cow Light Triangle
(I used the Blue Cheese Variety)
2 Slices Parma Ham
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Preheat the oven to 200 degrees centigrade.
Snap the stalks out of the mushrooms and fill with the cheese. Use half a triangle of cheese per mushroom, spreading with a knife to fill the hole right to the top.
Cut or tear each slice of Parma Ham in half lengthways. Take one strip and wrap around the mushroom.
Take the second strip of ham and wrap across in the other direction to cover as much of the mushroom as possible.
Repeat with the other mushroom. Mist a pan with Frylight oil. Pop the mushrooms into the hot pan rounded side first. This prevents the cheese from melting.
After a couple of minutes, flip the mushrooms over and brown the top side for about 2 minutes.
Tip the mushrooms onto their sides to brown the ham on the edges.
Repeat until they are brown all over.
Pop onto a baking tray and bake for 5 minutes in a hot oven. Don't let them overcook as they will go wet and soggy. The mushrooms need to remain quite firm, so you are just warming them through.
When you cut into it, you should have firm flesh, warm creamy cheese and a crisp, delicious outer shell.
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Delicious Morsels of Yumminess.
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TIP
These delectable treats remind me of shiny conkers! They make a fabulous accompaniment to a simple fried or poached egg as a rich and filling breakfast dish.
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They also work well with grilled chicken or fish such as smoked haddock.
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You could make small ones and serve them as little canapés on sticks.
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