Garlic Mushrooms and Crunchy Salad

Never Trust a skinny cook….. I’m a bit of an aspiring cook and I like doing nicely presented dinners. I get endlessly teased about my presentation of food because I’ve got penchant for tiny bowls and serving plates.

Here are my garlic mushrooms 
You need: 
Mushrooms ( normal ones or portobello if you are feeling fancy)

Cream Cheese ( Garlic and Herb) I like the low fat Philly


Garlic Butter ( or normal butter and garlic)

Mozzarella and Cheddar Grated 

Cajun Seasoning 

Peel the mushrooms and coat in Cajun 

Spoon the cream Cheese into the hollows

Sprinkle breadcrumbs on top 

Oven bake on 180 c for 18 mins 
Add garlic butter and cheddar / mozzarella and return to oven for a further 5 mins. 

Serve with ;
Crunchy Salad: 
Baby Salad leaves , spring onion , mange tout Ramiro Peppers , pickled cucumber, mini pickles and sunflower seeds.

The addition of mange tout makes it crunchy and a little more substantial. 

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