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COOKBOOK: The Big Book of Low-Carb Recipes - Nicola Graimes

And this is why I would turn vegetarian…..OMG! Delicious! You have some mushrooms, some cheese, some white wine and parsley and you can make this perfect lunch, entree or side dish to your main meal in no time. Hope you enjoy it!


Serves 4 enters or 2 side dishes

4 large flat mushrooms, remove the stalks

2 tablespoons of white wine

Salt and pepper

8 tablespoons of ready made pesto

4 large slices of hallouimi cheese (you can substitute with mozzarella)

Preheat the oven 180C

On a flat oven tray cove with foil. Foil should overlap on each side.

Place the mushrooms on the tray. Sprinkle with white wine. Fold over the foil and add a further layer of foil over the top; bake for 10mins. Remove from oven. Be very careful removing the foil, steam can burn your skin.

Once opened, season with salt and pepper. Spread on teaspoon of pesto in each mushroom. Spread evenly. Top each mushroom with slices of cheese halloumi (or can be mozzarella cheese), be sure to cover all the top with cheese.

Place the tray back in the oven. Bake for a further 8-10mins or until cheese is melted and golden. Remove from oven and ready to serve.

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