feta stuffed mushrooms

4 portabello mushrooms
6 tbsp extra virgin olive oil
1 garlic clove, crushed
1 tbsp fresh chopped oragano
200g feta cheese, crumbled
6 sundried tomatoes, chopped
3 tbsp toasted breadcrumbs

FOR THE SALAD
2 baby gem lettuce leaves only, roughly chopped
4 spring onions, chopped
2 large carrots, grated
2 tbsp sweetcorn
4 cherry tomatoes, halved
2 tbsp vinegar
2 tbsp olive oil

preheat oven to 180c/350f/gas mark 4
wash mushrooms, remove and discard the stalks
put 3 tbsp oil and garlic in a bowl, and mix well, stir in the oregano, cheese and tomatoes
brush the mushrooms with the remaining oil, cook them in an oven proof pan on the hob for 2 minutes, turning once.
put some filling in each mushroom, top with breadcrumbs for 10 minutes until the topping has browned.
place all salad ingredients into a bowl, toss gently, and serve with the mushrooms

380 cals
29g fat
9g sat fat

Number of Servings: 4

Recipe submitted by SparkPeople user TATTYLASHES.