Veggie Bites – Gluten Free (Low Carb) Stuffed Mushrooms

Here’s another recipe that I’ve begun to make pretty often, because it’s fast to make and perfect for spicing up by lunch boxes πŸ™‚ Here’s what you’ll need:

Eight big big mushrooms
Half a pepper
Half a small onion
One small garlic clove
Half a leek
Grated cheese

Break the stems off the mushrooms and save for later. WithΒ a little oil, put the mushrooms into a gas mark 6 oven for 10 minutes.IMG_9349

Finely chop the onions, leek, pepper and garlic and cook down in a pan on a low heat with a little olive oil. I recommend Jamie Oliver’s Tefal pans, they’re amazing.

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Finely chop the mushroom stems too. Once the veg has softened, add the mushroom stems to the mix and add a little salt.
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Leave the mix took down for about 15 minutes, and then begin roughly chopping the spinach leaves and bit by bitΒ slowly to the mix. I love ceramic knives for chopping veggies, in the photo I’m using this one.

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Turn the heat off and let the mix cool down. Once cool, use a teaspoon to fill the mushrooms with the mixture. Add as much grated cheese as you’d like!

Pop the stuffed mushrooms into the gas mark 6 oven for another Β 10-15 minutes, and add more cheese halfway through cooking if you’d like.IMG_9351

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