Our low-calorie stuffed mushrooms are perfect for weight loss without having to miss out on flavour, thanks to a delicious filling that includes onion, garlic, oregano, parsley and parmesan. This is a great easy recipe to make when you’re starting to reintroduce conventional foods to your diet as part of the Partial Meal Replacement stage of your weight loss journey.
Low-Calorie Stuffed Mushrooms Recipe
- 24 large or 12 extra large mushrooms, washed and with stems removed
- 2 tsp olive oil
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 carrot, washed, peeled and finely chopped
- 1 red pepper, deseeded and finely chopped
- 1/2 cup chicken stock
- 1 tsp dried oregano
- 3 tbsp parmesan cheese, grated
- 2 tbsp parsley, finely chopped
Preheat the oven to 200°C.
Wash the mushrooms and remove the stems.
Peel and chop the onion, garlic and carrot, and finely chop the pepper.
Make up the chicken stock using the stock cube and boiling water.
Fill a medium saucepan with boiling water, place on a high heat and cook the mushrooms for around two minutes.
Carefully remove the mushrooms from the pan using a ladle, and leave to drain on paper towels.
Heat the olive oil in a frying pan on a moderate heat. Add the onion and garlic, and sauté for five minutes or until soft, stirring occasionally to avoid burning.
Add the carrot and pepper to the onion mixture and cook for another four minutes.
Carefully pour in the chicken stock, sprinkle in the oregano and leave the pan to simmer for another four minutes, or until the vegetables are heated through and soft.
Meanwhile, place the mushrooms onto a lined baking tray.
Once the vegetable mixture is cooked, remove the pan from the heat, then stir in the parmesan and parsley.
Spoon a small amount (about a tablespoon) of the mixture into each mushroom cup.
Place the baking tray in the oven and bake for ten minutes, or until piping hot.
Amount per serving
Allergens: contains milk. Chicken stock ingredients will vary, may contain mustard.
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