Stuffed Mushrooms

Breakfast for one, low carbs.

Ingredients.

Two or three medium or one large mushrooms
Two or three tablespoons of Bolognaise Sauce
Cheddar and parmesan cheese.

Preheat oven to 200 C (390-400 F)
Lightly spray a small casserole dish or ramekins with cooking oil.
Remove the stalks from the mushrooms, peel if appropriate, and fill
each mushroom with bolognaise sauce.
Top with grated cheddar and a dusting of parmesan.
Pour water about 5mm (1/4 in) deep on the base of the dish around the
mushrooms; this will prevent burning of the bases and become a rich
sauce.
Cook for 10 - 15 minutes, checking every five minutes or so.
They are cooked when the mushrooms collapse and the sauce forms around
them.
Variations: try different cheeses, chop the stalks and add to the
bolognaise.
May be zapped in the micro and grilled/broiled if you are in a hurry,
but not as good.






Cheers Alan, T2, Oz
--
Everything in Moderation - Except Laughter.