- Stuffed Portobello Mushrooms.jpg (170.43 KiB) Viewed 742 times
Preparation Time: 5 minutes
Cooking time: 30 minutes
Serves: 4 persons (2 pp)
No nutritional information available, but this is a Slimming World recipe.
Ingredients
- 8 large portobello mushrooms
- Low-calorie cooking spray
- 1 small onion, finely chopped
- 4 garlic cloves, crushed
- A small bag of baby leaf spinach, roughly chopped
- 3 bottled roasted red peppers in brine, rinsed and roughly chopped
- 1 tsp dried chilli flakes
- 1 tsp finely chopped fresh rosemary, plus sprigs to garnish
- 4 tbsp fat-free natural cottage cheese
- Salad, to serve
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Clean the mushrooms and remove the stems - keep to one side.
3. Spray a large non-stick frying pan with the cooking spray and place over a medium heat. When hot, add the mushroom stems, onion and garlic and cook for 5 minutes. Add the spinach, peppers, chilli flakes and rosemary and stir-fry for 3 minutes.
4. Take the pan off the heat and add the cottage cheese. Season to taste and stir well.
5. Fill the mushroom caps with the spinach mixture, spread them out on a non-stick baking tray and bake for 15 - 20 minutes.
6. Arrange the mushrooms on a platter, garnish with rosemary sprigs and serve hot with the salad.
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