Cheese and ham stuffed mushrooms
Serves: 2
  • 1 tsp olive oil
  • 4 large portobello mushrooms
  • 5-6 tbsp fresh breadcrumbs
  • 1 small clove garlic, finely chopped or grated
  • 1 handful fresh parsley, finely chopped
  • ½ red chili, finely chopped (optional)
  • 100g Primula cheese with ham
  • freshly ground black pepper
  1. Pre-heat oven to 200C/Gas6, brush a baking sheet with the oil, wipe the mushrooms with a soft brush or a paper towel and lay on the baking sheet.
  2. In a mixing bowl combine the breadcrumbs with the garlic, parsley and chilli and set aside a good tablespoonful for the topping.
  3. Add the Primula and the black pepper to the remainder of the breadcrumb mixture and stir well.
  4. Spread each mushroom with one quarter of the cheese/breadcrumb mixture, then top with the reserved breadcrumb mixture.
  5. Cover the mushrooms with tin foil and bake for 10 mins.
  6. Remove the tin foil and cook a further 5-6 mins for the breadcrumb mixture to crisp up.
  7. Serve immediately.
Nutrition Information
Calories: 264
Recipe by appetite magazine at