This is a vegetarian favourite. Serve with rice and cooked cherry tomatoes (pour the liquid from the cooking dish over the rice), or simply present the mushrooms with a plain leaf salad. Once you have fried the stuffing ingredients, put your mushrooms into an oven-proof dish and stuff, then pour the vegetarian stock around them. To complete - top with the grated cheese and bake in the oven for approx. 25 minutes.

Serves 4
Preparation & cooking time: 40 minutes (oven bake for 25 minutes)

4 giant mushrooms (open-cap) - remove stalks

Stuffing: (chop all ingredients below into very small pieces and fry for 5 minutes)
1 tbsp olive oil
Stalks from the mushrooms
100g firm tofu
1 stick of celery
1 fresh tomato
1 leek
1 courgette
1 carrot
Then add:
100g breadcrumbs (fresh)
1 tbsp tomato puree
2 tbsp chopped basil
salt and pepper

60g vegetarian hard cheese (grated, for topping)
150ml vegetable stock (pour into the oven-proof dish with the mushrooms)

Estimated Nutritional info:

Per 100g
Calories: 400
Fat: 12g
Sat fat: 6g
Cholesterol: 20
Sugars: 12g
Carbs: 25

GI Value: Low
