Stuffed portobello mushrooms

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
2. Wipe the mushrooms clean with damp kitchen paper, then carefully remove and dice the stems.
3. 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 5 minutes.
4. Add the spinach, peppers, chilli and rosemary and stir-fry for 3 minutes.
5. Take the pan off the heat and add the cottage cheese. Season to taste and stir well.
6. Fill the mushroom caps with the spinach mixture, spread them out on a non-stick baking tray and bake for 15-20 minutes.
7. Arrange the mushrooms on a platter and garnish with rosemary sprigs to serve.

• Recipes taken from A Slimming World Christmas, which is available from all Slimming World groups at the price of £4.95. To find your nearest Slimming World group visit www.slimmingworld.com or call 0844 897 8000. Photos: A Slimming World Christmas/Lara Holmes.

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Tip

These giant mushrooms filled with cottage cheese, spinach and roasted red peppers, make a sensational vegetarian starter

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 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 low fat natural cottage cheese
salt and freshly ground black pepper

Notes

Time: 15 mins
Serves: 8
Nutrition: n/a