Low Fat Cheesy Stuffed Mushrooms

Ingredients

• 1/4 red capsicum, diced
• 2 tbsp. fresh parsley, chopped
• 3 cloves garlic, crushed
• 1 tsp. olive oil
• 1 slice bread, multigrain
• 1/2 onion, diced
• 2 tbsp. cream cheese, light
• 2 tbsp. ricotta, low fat
• 2 tbsp. tasty cheese, reduced fat
• 4 large portabollo or flat mushrooms

Method

1. 1Preheat oven to 180C.
2. 2In a frypan, drizzle a little olive oil and saute onion and capsicum until softened (around 5 mins). Set aside.
3. 3Place your multigrain bread in a food processer and blend until crummy.
4. 4In a bowl combine all ingredients except for the mushrooms.
5. 5Peel off the outer layer of the mushrooms or wipe clean with a damp tea towel.
6. 6Place each mushroom upside down on an oven tray lined with baking paper.
7. 7Place the mixture in each mushroom, tightly packing it in.
8. 8Cook for 20 mins, depending on oven.