Stuffed mushrooms

Our family dinner the other night I made stuffed mushrooms as a starter. Portobello mushrooms really are the tastiest!

I sprayed each mushroom with Fry Light and added a few splashes of Worcestershire sauce. I added a healthy dollop of stuffing: Bulgar wheat, a few olives (finely chopped), mildly spicy peppers (finely chopped), a red onion (finely chopped), and the mushroom stalks (finely chopped).

The mushrooms were cooked on a roasting dish in the oven for 30 minutes.

Slimming World Syns: this recipe is Syn free, aside from the olives and peppers (the latter were jarred – if you used fresh they would be Syn free).

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