Crusty Mushroom Baskets

Method

Pre-heat oven to 200C/400F/Gas 6. Melt the butter and oil and gently fry the mushrooms, spring onions and garlic until softened. Stir in the flour and slowly add the milk stirring all the time. Bring to the boil and simmer until thickened. Add the crème fraiche, sweetcorn and parsley and season well. Whilst the mixture is heating through, place the bread rolls in the oven for 4 mins. Remove and cut off the top part of each roll. Push down the insides of the roll to form a basket. Fill with the mushroom mixture and replace the tops. Serve with a green salad for a light lunch or as a starter. PER SERVING 313 Kcal, fat 10.9g, saturated fat 5.3g, salt 1.3g, carbohydrate 47.4g, suger 8.6g, fibre 3.1g