1 vegetable stock cube
40g light cream cheese
1 leek (medium)
2 slices wholemeal bread (thick-sliced, or a bagel)
- Finely slice your leek and fry on a low heat in one cal spray oil stuff. Go gently so they don't burn before they soften. I use quite a few squirts of the stuff.
- When they are softened, add the sliced mushrooms, plus 6 tablespoons of veg stock. I make half a stock cube up in a small glass as you want it to be quite strong/flavoursome.
- Simmer the mushrooms and leeks in the veg stock (it won't look like much at all!) until mushrooms are cooked.
- At last moment, add in 40g light cream cheese and stir until melted through.
- Serve onto toasted plain bagel or x 2 toast. Grind a little pepper on top if you fancy.
From the Shiney healthy eating thread - go ask Sycamoretree about it.
Hugely filling and only 4 points! 3 for the bread, and 1 for the cheese. You can make it even lower I guess if you don't use thick sliced bread, but I think it's worth it as you need all that bread to go with the masses of lovely topping you have!
In the past I've added chopped up ham to this. You can also make it just with the mushrooms (that's the original recipe) but you can really bulk it out and add flavour with the leek - and more vitamins etc. For no extra points or calories.
Bella has really let fly with this recipe, doing it with courgettes etc. I did it the others day with onion and spinach. It's the stock and cream cheese sauce that is the key.