Michelle'sFreeFrom Cheese Stuffed Mushrooms
Wheat, gluten, corn, nightshade, egg & nut free; can be dairy or soya free

We did two versions of these mushrooms, one using Delamere Dairies’ crumbly goat’s cheese (see below), one using Redwood’s grated white cheddar Cheezly.
Cheezly is a soya-based cheese alternative, which is dairy, gluten, wheat and cholesterol free.
Both cheeses worked really well. If you use the very big mushrooms one would be plenty for a good lunch or light supper.
The mushrooms are particularly tasty hot, straight from the grill, but are also good cold with a salad.

4 very large flat mushrooms
3 tbsp olive oil
2 medium onions
8 rashers (slices) back (Canadian) bacon
200g / 7oz goat’s, sheep’s or soya hard cheese
freshly ground black pepper

Drizzle a little oil over the mushrooms and put them under a hot grill, cup side up, for 3-4 minutes.
Meanwhile, peel the onions and chop them very finely and cut the bacon rashers into small dice.
Heat the remaining oil in a small pan and add the onions and bacon. Cook fairly briskly for 5-8 minutes so that they become lightly browned but do not burn.
Grate the cheese.
Mix the cheese into the onion and bacon and pile into the mushrooms shells.
Put the mushrooms back under the grill for 3-5 minutes or until the cheese has melted and browned - but not burnt. (The goat’s or sheep’s cheese will melt much faster than the soya cheese, which will become soft without melting in the same way.)
Remove from under the grill, grate over some black pepper and serve at once by themselves, on whatever toast you can eat or with a salad.
The mushrooms also taste good cold with a salad.

Serves 4 (for lunch) - per portion
335cals - 23g protein
25g total fat - 11g sat / 11g mono / 2g poly
5g carbohydrate of which 3g sugar
1.5g fibre - 1240mg sodium / 3.1g salt

Good Source of: Vitamins B6 & C, copper & c alcium

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