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

Breadcrumbs 

Garlic Butter ( or normal butter and garlic)

Mozzarella and Cheddar Grated 

Cajun Seasoning 

Method; 
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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