BBQ Stuffed Mushrooms

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.

Jenny Craig Team

View More

Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 100 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.