Lose weight the 5:2 way. This healthy, quick and easy recipe is featured in the breakfast section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes that meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
1 large portobello mushroom, trimmed
Salt and pepper
A few cubes of pancetta
Olive oil spray
1 slice reduced-fat mozzarella
1 teaspoon roughly chopped parsley or chives, to garnish
How to Make It
Heat oven to 350°F. Place the mushroom, stem-side up, on a small baking sheet, and season with a pinch of salt and pepper. Scatter the pancetta pieces on top, and coat with spray. Place in the oven for 12–15 minutes until the mushroom is softened and the pancetta is golden.
Remove from oven, and top with the cheese and a few drops of Worcestershire sauce. Slide under a medium-hot broiler for 1–2 minutes until the cheese is melting. Garnish with the chopped parsley or chives.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.