Gluten Free Crispy Garlic Mushrooms

Ingredients

• 8 Chestnut mushrooms, chopped
• 1 clove garlic, chopped
• 1 egg, beaten
• 1 tbsp Quark
• 1 tsp freshly chopped basil
• 1/2 tsp Gluten free Marigold vegetable bouillon stock powder
• 30g Genius brown bread, made into breadcrumbs
• salt and black pepper

• DIP
• 2 tbsps gluten free low-fat mayonnaise
• 1 tsp low-fat basil pesto

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. Place half the garlic in the beaten egg and season with salt and black pepper. Mix the other half with the Quark, basil and stock powder.
2. Remove the stalks from the mushrooms and finely chop and add the mixture. Stuff the mushroom with the mixture and place in the egg. Coat well and leave the mushrooms to marinade for 10 mins.
3. Remove from the egg and roll in the breadcrumbs. Place on a baking tray and cook for 10 mins in a preheated oven until crispy. Serve the mushrooms hot with low-fat mayonnaise, mixed with fresh basil pesto.

Tips

Choose Chestnut mushrooms for a nutty full flavour