Creamy Mushrooms

1 tsp vegemite

1 tsp Italian dried herbs

100g mushrooms, cut in quarters

2 Tbs Light Cream Cheese

1 Tbs fresh parsley, chopped

30g baby spinach leaves

1 multi grain English muffin, toasted

 

Combine vegemite and herbs with 1 cup of water in a small saucepan and bring to the boil.

Add mushrooms, cover and simmer for 5 minutes or until almost cooked. Remove lid and continue to simmer to reduce sauce.

 

Stir through cheese and continue to simmer until the sauce has reduced and thickened. Stir through parsley & spinach, season with pepper and serve on top of muffin.

 

PER SERVE: Energy: 1178kJ (281Cals), Protein: 18.8g, Fat: 10.5g(sat 6.1g),  Carbs: 28g(Sugar 4.2g), Fibre: 6.9g