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Ingredients
- 4 x Shortcrust pastry tartlet cases, available in shops.
- 250 gm Mushrooms.
- 50 gm Butter.
- 50 gm Flour.
- 1/2 lt Lowfat milk.
- 2 Tbsp. Groundnut oil.
- 150 gm Grated cheese, (Gruyere).
- Â Â Salt, pepper.
Directions
- 1 Prepare the Bechamel (white sauce): heat 50 g butter in a saucepan. Add in the flour. Stir. Pour in the cool lowfat milk in one go, and stir. Cook for about 15 min over a low heat, stirring with a wooden spoon once or possibly twice.
- 2 Cut off the sandy ends of the mushroom stalks. Wash them, rubbing the caps to clean them. Wipe dry and cut in thin slices. Then fry lightly over a low heat in a little oil.
- 3 Preheat the oven (gas mark 7 / 425F / 220C). Add in half of the grated cheese to the Bechamel sauce, and stir. Pour a little into each tartlet case, divide the mushrooms equally between them and put on top of the Bechamel. Sprinkle the rest of the grated cheese on top. Bake for 5 min to brown the tops. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 413 | |
| Calories from Fat 272 | 66% |
| Total Fat 30.9g | 39% |
| Saturated Fat 16.33g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 365mg | 15% |
| Potassium 439mg | 13% |
| Total Carbs 18.45g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.94g | 5% |
| Protein 16.95g | 27% |
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