Low Fat Stuffed Mushrooms recipe
information
130 Calories per serving
ingredients
1 lb 6oz (660 g) shelled fresh or frozen broad beans
salt
1 tablespoon lemon juice 4 oz (120 g) peeled prawns
2 tablespoons single cream 2 teaspoons chopped chives pepper
good pinch freshly grated nutmeg
4 x 3 oz (90 g) field or open mushrooms
4 lettuce or endive leaves
salt
1 tablespoon lemon juice 4 oz (120 g) peeled prawns
2 tablespoons single cream 2 teaspoons chopped chives pepper
good pinch freshly grated nutmeg
4 x 3 oz (90 g) field or open mushrooms
4 lettuce or endive leaves
method
1. Boil the broad beans in salted water for about 10 minutes, reserve 2 - 3 tablespoons of the cooking water, drain the beans and transfer to a blender or food processor.
2. Add 2 tablespoons of the reserved water to the beans and process until smooth, adding a little extra water if necessary. sieve the puree to remove the waxy skins and add the lemon juice.
3. Reserve 1 oz (30 g) prawns for decoration, chop the remainder and stir into the sieved puree with the cream, chives and seasonings.
4. Remove the stalks from the mushrooms and put to one side to use in a soup or casserole, etc. Plunge the mushrooms in boiling water and boil for 2 - 3 minutes; drain well.
5. While the mushrooms are cooking, reheat the bean and prawn mixture.
6. Arrange each mushroom on a lettuce or endive leaf, top with the broad bean and prawn mixture and decorate with the reserved prawns. Serve immediately.
2. Add 2 tablespoons of the reserved water to the beans and process until smooth, adding a little extra water if necessary. sieve the puree to remove the waxy skins and add the lemon juice.
3. Reserve 1 oz (30 g) prawns for decoration, chop the remainder and stir into the sieved puree with the cream, chives and seasonings.
4. Remove the stalks from the mushrooms and put to one side to use in a soup or casserole, etc. Plunge the mushrooms in boiling water and boil for 2 - 3 minutes; drain well.
5. While the mushrooms are cooking, reheat the bean and prawn mixture.
6. Arrange each mushroom on a lettuce or endive leaf, top with the broad bean and prawn mixture and decorate with the reserved prawns. Serve immediately.
serving amount
serves 4
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