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Ingredientes
- 2 x Stale hamburger buns/rolls, (I used wholewheat)
- 2 lrg Mushrooms, minced . I used large, brown, flat ones, (I do not know what they are called in America) (up to 3)
- 1 sm Onion, minced finely
- 3 x Or possibly 4 fresh basil leaves, minced finely Or possibly 2 or possibly 3 sprigs of minced thyme, (I use a pair of children's paper scissors, with the round blunt ends, roll the leaves into a tight wad, and then chop it up)
- 2 x Cloves crushed garlic
- 1/2 c. Soy lowfat milk
- 1/2 tsp Mustard, (I used Coleman's Warm English powdered mustard and mixed it with a little water) Seasoning to taste
Direcciones
- This recipe was thrown together with odds and bobs in my fridge while my children were visiting their father. I enjoyed it so much I made it again last night for the children. They loved it and so did a meat-eating friend who teases us about our eating habits!
- It's relatively quick, very easy, and cheap to make.
- 1. Preheat oven to 180 deg C
- 2. Slice the top off each roll.
- 3. Carefully hollow out each roll. Retain bread crumbs
- 4. Saute/fry mushrooms, onion, garlic, and minced herbs in the soy lowfat milk till onions are soft.
- 5. Crumble the bread from inside of the rolls into the mushroom mix.
- 6. Stir well. You'll find the mix becomes thick and creamy.
- 7. Add in mustard and seasoning.
- 8. Spoon the mix into the rolls, piling it up above the cut surface.
- 9. Pop the cut top back on the piled mix.
- 10. Place the rolls on a baking tray and put them in the oven for about 5 min till the rolls are crisp.
- 11. Serve with a salad or possibly cooked veggies of your choice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 244g | |
| Calories 499 | |
| Calories from Fat 143 | 29% |
| Total Fat 16.06g | 20% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 523mg | 22% |
| Potassium 1016mg | 29% |
| Total Carbs 66.25g | 18% |
| Dietary Fiber 12.0g | 40% |
| Sugars 10.78g | 7% |
| Protein 26.82g | 43% |
