Serves:2
Ingredients
1 tbsp oil
100g pack Waitrose Asparagus Tips, cut into 2cm pieces
135g pack Waitrose 1 Baby Leeks, cut into 2cm pieces
100g cherry tomatoes, halved
1 tbsp reduced fat mayonnaise
4 large flat mushrooms, peeled
100g Greek light salad cheese
Method
1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a
frying pan and fry the asparagus, leeks and tomatoes for
2-3 minutes, stir in the mayonnaise and season.
2. Cut the stalks from the mushrooms and place
stalk side up in a small roasting tin so that they
fit snugly. Divide the vegetables between
the mushrooms and crumble over the cheese.
3. Bake for 10-15 minutes until just tender. Serve
with salad.
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