Cheesy Mushroom and Tomato Tray Bake
HIGH PROTEIN CHEESE SAUCE (750ml)
250g cottage cheese
1.5 cups of skim milk
4 scoops of boomers whey isolate
100 grams of grated tasty cheese / and a little extra to sprinkle on the top.
2 clove fresh garlic, roughly chopped
6 sprigs thyme, leaves removed from stalk
Salt and pepper
Blitz together all ingredients in a blender until smooth and set aside.
500g crushed tomato
60g tomato paste
1 tsp red wine vinegar
salt and pepper
1 tsp oregano, dried
Mix all ingredients together in a bowl and set aside.
400- 500g field or other large mushroom, stalk removed, washed and dried
8 large cherry tomatoes on the vine (or use 2 fresh large tomatoes sliced into quarters)
ASSEMBLY and COOKING
Preheat the oven on 180C
Spread the tomato sauce evenly across the base of your tray.
Top with lines of mushrooms and pop in a tomato every now and then.
Pour over your cheese sauce evenly.
Sprinkle with extra cheese and thyme.
Bake for 25 mins or until the sauce is lightly golden and the mushrooms look cooked but not dry.
Serve with crisp greens or a salad.