Remove stalk from Portobello, grill for 2 minutes on each side and place on a baking tray. Cook the minced veal in a spoon of olive oil together with the garlic, spring onion, lemon zest, parsley, pine nuts and mushrooms, bind with the low fat cream. Remove from heat, stir in the drained pasta and grated cheddar cheese. Divide mixture between the Portobello and bake until cheese melts and forms a golden skin. Serve whilst still hot on a bed of tomato sauce with rucola salad.

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