John Myers
Ingredients for 1 servings:
- 250 g mushrooms
- 1 tsp oil
- 1 egg(s), separated
- 1 tsp mustard
- 1 garlic clove(s)
- salt and pepper
- Herbs of your choice
- 1 tbsp, heaped Parmesan, grated
- some Parmesan cheese to sprinkle on top
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
figure-friendly, suitable for WW
Remove the stems from the mushrooms and hollow them out a little, if necessary. Coat the mushroom caps with oil and salt – this works best if you mix the oil with a little salt and shake well with the mushrooms in a freezer bag. Place them open-side up on a baking sheet or in a casserole dish. Mix the egg yolk with the mustard, crushed garlic, and herbs, and season with salt and pepper. Beat the egg whites until stiff and gently mix with the egg yolk mixture and most of the Parmesan cheese. Spoon this mixture into the mushroom caps and top each with a pinch of Parmesan cheese. Bake at 180°C for about 10 minutes until golden brown.
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