The Green Teen Cookbook by

Language: eng
Format: azw3
Publisher: Aurora Metro Press
Published: 2015-03-11T16:00:00+00:00

Wash and chop all of your other vegetables (except the tomatoes) into small cubes and add to the pan. Add the bacon, sliced into small squares, if you want a non-vegetarian meal. Season with salt, pepper and other herbs of your choice.

Heat for five to seven minutes or until cooked and mushy, stirring regularly. Add the oats, the chopped tomatoes, and for a richer taste, a dash of double cream. Once the filling is made, spoon it into the

Portobello mushrooms, and top with cheese.

Put the stuffed mushrooms into a pre-heated oven 180⁰C for ten minutes.

Any filling that’s left over is great on toast, or liquidised for soup.

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