Mushroom rarebit

THIS is an easy lunch recipe or a light supper. Serve on its own, with sautéed spinach or a crisp, green salad on the side.

SERVES 2 Per serving: Calories, 189; carbohydrates, 3.5g; protein, 9.4g; fat, 15g; fibre, 2.7g

2 large portabello mushrooms, stalks removed 2 tsp extra virgin olive oil 1 egg 25g grated cheddar ½tsp Dijon mustard

A few drops of Worcestershire sauce 1 tbsp full-fat Greek yoghurt Salt and freshly ground black pepper

PLACE the mushrooms stalk side up on a wire rack over a baking tray, brush with the oil and season. Grill for 7 minutes, or until tender and darker around the edges. Using tongs, turn the mushrooms over so the domed sides are upwards and grill for 3-5 minutes. When cooked through, set aside. Mix remaining ingredients in a bowl and pour into the cavity of the mushrooms. Grill for 5 minutes, or until golden brown. Cook any extra filling in a ramekin at the same time.