Stuffed Portobello Mushrooms

Serves: 4

Cost Cutting Eco Friendly Freezes Well

Know your nutrients

Calories

79 -

Fat

2.1g -

Saturates

0.5g -

Sugars

3.8g -

Salt

0.53g -

Protein

7.9g -

Carbs

6.5g -

Fibre

4.3g -

Powered by Nutracheck

These giant mushrooms make a sensational starter for a dinner party

Stuffed Portobello Mushrooms Recipe: Veggie

Ingredients
Method

Ingredients:

8 large portobello mushrooms
low-calorie cooking spray
1 small onion, finely chopped
4 garlic cloves, crushed
small bag of baby leaf spinach, roughly chopped
3 roasted red peppers in brine, rinsed and roughly chopped
1 tsp dried chilli flakes
1 tsp rosemary, finely chopped, plus sprigs to garnish
4 tbsp low-fat natural cottage cheese
salt and black pepper

method:

Preheat the oven to 200C/400F/Gas 6. Wipe the mushrooms clean with damp kitchen paper, then carefully remove and dice the stems. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. When hot, add the mushroom stems, onion and garlic and cook for five minutes.
Add the spinach, peppers, chilli and rosemary and stir-fry for three minutes. Take the pan off the heat and add the cottage cheese. Season to taste and stir well. Fill the mushroom caps with the spinach mixture, spread them out on a non-stick baking tray and bake for 15-20 minutes. Arrange the mushrooms on a platter and garnish with rosemary sprigs to serve.

Print Recipe www.slimmingworld.com/