Ingredients:
• 100g fresh gruyere cheese, grated
• 4 tbsp EASIYO yogurt
• 4 tbsp chopped parsley
• 1 tsp Dijon mustard
• 1 cup fresh wholemeal breadcrumbs
• 1 tsp curry powder
• 2 tsp finely chopped onion
• 12 open flat mushrooms


Method:
In a bowl mix together the cheese, mustard, curry powder, onion, yogurt parsley and breadcrumbs.
Place mushrooms upside-down on oven tray and spoon the mixture evenly onto them.
Cook under a hot grill until the cheese bubbles and browns.
Garnish with chopped parsley and serve immediately.


Variations/Comments:
Filling may be prepared a day in advance and kept refrigerated


SERVES 4-6