I had some risotto left over and some mushrooms in need of stuffing – a couple of large Portobellos.
These mushrooms could be served as a side, or a vegetarian main.
I sprayed each shrooms with some Fry Light and then added a large spoonful of risotto to each. The stuffed mushrooms were put in a greased (with Fry Light) dish and cooked at 200 degrees Centigrade for about 20 minutes (or until the mushrooms is cooked through and juices are flowing).
Slimming World Syns – this recipe should be Syn FREE on Extra Easy, as long as the risotto you are using is also Syn free!