Inspired by the Kimkins Portabello Pizza recipe but limited by what is left in my cupboards in the lead up to the move we made these for lunch today. They turned out really well, yummy and full of nutrients. You can add a green salad for a more substantial meal but these are quite filling and the mushrooms are a good source of vitamin B12, niacin and folate.
Ingedients
- four large portabello mushrooms
- red capsicum
- onion
- tomato
- low fat chicken bacon
- low fat cheddar cheese ( I use the weight watchers one)
- hummus (love the extra garlic one)
- herbs and seasonings to taste.
Remove the stalk from the mushroom and chop finely, along with capsicum. Cook bacon and onion and also chop finely. Mix ingredients with small amount of hummus to bind and season to taste.
Grill the mushrooms ‘bottoms up’ for 4 minutes, tops up for 3 minutes – then remove from grill and fill with stuffing mix. Sprinkle small amount of grated cheese on top and put back under the grill for another minute or two until bubbling.
Add fresh herbs or additional seasoning and serve.
