BBQ Stuffed Mushrooms

By author photo Jenny Craig Team

vegetarian

Serves 2

You will need:

  • 6 large flat mushrooms
  • 4 tbsp reduced fat feta*
  • 10 pieces fat free sundried tomatoes, roughly chopped
  • Small handful spinach, kale or silverbeet
  • ¼ onion, finely diced
  • Extra virgin olive oil spray
  • 1 clove garlic, finely minced (or 1 tsp minced garlic)
  • 1 tsp chopped fresh thyme (or ½ tsp dried thyme)

Method:

  1. Preheat BBQ or grill plate to medium-high heat.
  2. Lightly coat mushrooms with spray oil. Grill mushrooms for 2-3 minutes on each side. Set aside.
  3. Lightly spray BBQ or grill plate with oil and sauté onion, garlic and thyme for 2 minutes.
  4. Add sundried tomatoes and spinach, cooking for an additional minute, or until spinach wilts.
  5. Place mushrooms stem-side up on a lined baking tray. Evenly divide sundried tomato mixture over the 6 mushrooms, and then top with feta.
  6. Place baking tray with mushrooms back onto the BBQ, close the BBQ lid and cook for a further 5 minutes. Or, place in a preheated moderate oven for 5 minutes or until lightly browned on top.
  7. Serve immediately and enjoy with Jenny Craig’s Vegetable Moussaka!

Jenny Craig Client Information

Grocery count (per serve): ½ Milk serve, ½ Limited Free Food serve

*Use from your Milk serves.

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