*Gluten Free, Low Carb.
 
Ingredients
6 large open Portobello mushrooms, stems removed (Capsicums and other vegetables may also be used. Other good options are tomatoes, eggplants, zucchinis, squash… Whatever’s going!)
Cooking spray
1 can chopped tomatoes (or a nice chunky homemade tomato sauce if you happen to have some on hand. Recipe below if you want to make some!)
1 tbsp mixed herbs plus pinch of dried chilli (use fresh if you have!)
2 medium zucchinis diced into small cubes
200g fresh Quark cheese (or you can substitute with ricotta)
100g sharp tasty cheese.
1 egg lightly beaten
100g (½ cup) sundried tomatoes, chopped
100g (small handful) roughly chopped walnuts or pecans (I used a bit of both becuase that's what I had in the panty!)
125g blue cheese
Salt & Pepper to season
 
Preparation
Preheat oven to 180C.
Open the can of tomatoes and stir in the herbs and chilli. Lightly spray your oven tray, and cover base of tray with herbed tomato sauce.
Place your diced zucchini in a freezer bag.  Knot the bag and microwave on high for 2 mins until zucchini is al dente.
Combine the cooked zucchini in a bowl with the ricotta, egg, sundried tomatoes, cheeses  and seasonings in a bowl.
Fill mushrooms with this mixture.
In a food processor combine the blue cheese and walnuts and process until crumbly
Distribute the topping mixture evenly across the tops of the stuffed mushrooms.
Place in oven for about 30 minutes or until they become brown.
 
*Mel’s  Thermomix  Chunky  Spicy Tomato  Sauce  Recipe
Blend on 8 sec / Speed 5
4 cloves garlic
2 birds eye chillis
1 medium brown onion
1 medium carrot
1 medium zucchini
 
Add
40g Extra Virgin Olive Oil
7 mins / Varoma/ Speed 3-4
Add
1.3 kg fresh tomatoes
1 tbsp. Natvia (or preferred sweetener)
1 tbsp. Dried Oregano
1 tbsp. Dried Basil
1 tbsp. Concentrated vegetable stock (I used the TM everyday cookbook version)
Freshly ground pepper
100g tomato paste (triple concentrate)
Cook
30mins / Varoma / Speed 1
Taste, season if required and use as required and store remaining sauce in airtight jars in refrigerator for up to 3 weeks.
*Blue cheese can be substituted for a mozzarella or Swiss cheese if preferred.