Snack Recipe: Stuffed Mushroom with Protein Cheese and Sun Dried Tomatoes

We were sent a pack of Protein Cheese to try, and I first used it to make a lovely wee snack, which isn’t high in calories, nor in fat or carbs, which is always good for us diabetics, or for those watching our weight, as well as just wanting something a little different.

Protein Cheese, by eatlean, seems to be new on the market, although we had our sample for a while before I opened it.  At first, I found it a little strange-looking, as it seemed slightly translucent, but how it looks, doesn’t affect how it tastes.    With 37g protein and only 3% fat in every 100g, it’s a good option.  It’s also suitable for vegetarians, and made in the UK, using milk from the UK.  I’ve even spotted it in my local supermarket recently, so it’s becoming more well-known.

These mushrooms with cheese and sun-dried tomatoes, would even make a great tasting raw food addition as a starter or party nibble.

Each Single Mushroom Snack.

• 32 Calories
• 4.6g Carb
• 0.4g Fat
• 1.8g Protein

Table of Contents

Stuffed Mushroom with Protein Cheese and Sun Dried Tomatoes

Lesley Smith

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 5 Mushrooms

Calories 160 kcal

Ingredients

  

• 100 g Mushrooms centre stalk removed and slightly hollowed out.
• 3 Sun Dried Tomatoes sliced, or 25g.
• 30 g Protein Cheese grated.

Instructions

 

• For this, I used regular sized mushrooms, and not large ones, although the big ones would do fine too. I got 5 mushrooms for my 100g and slightly hollowed them out.
  
  
• I used sundried tomatoes from a jar, and washed mine thoroughly before using them. I wanted all the oil off them.
  
  
• Place some cheese in the mushrooms, then popped some sun dried tomatoes on top, before adding a few more strands of cheese on top.
  
  
• Pop your snack into the oven around 180 degrees for 15 minutes.