I've been making a few Weight Watchers-friendly recipes lately, some from the WW app or magazine and others of my own invention, so I thought where else better to share them?
At 12PP, this isn't the lowest ProPoints meal but there are ways in which you can make little changes to improve it which I'll let you know below. It's also CRAZY filling. I had this two days in a row and it was awesome.
Stuffed Mushrooms & Sweet Potato Mash
2 portobello mushrooms - 0PP
2 tbsp garlic & herb Philadelphia Light - 2PP
2 tbsp caramelised onion chutney - 2PP
1 medium sweet potato (150g) - 4PP
50g Reduced Fat Cheese (I used Tesco Healthy Living) - 3PP
1 teaspoon light butter (I used Lurpak Lighter) - 1PP
2 sprays Frylight - 0PP
Salad - 0PP
To reduce points - cut out butter, use less cheese (or no cheese), just have one mushroom.
1 - Preheat the oven to Gas Mark 4/180°C/fan oven 160°C
2 - Prepare your sweet potatoes and boil them for 20-30 minutes (I made double the amount so I'd have some for the next day)
3 - Whilst they are boiling prepare your mushrooms. Spritz both with Frylight and place in a baking tin
3 - Add the toppings by smearing them over the inside of the mushroom. There's no exact art to this - you can layer the cream cheese and the caramelised onion, mix together, or smear half on each side. They'll merge together in the cooking, so don't fret too much
4 - Add low fat cheese to each and anything else you wish (I threw in some cherry tomatoes, and popped some sliced peppers into the baking tin)
5 - Pop in the oven for 20 minutes
6 - When the sweet potatoes are boiled, drain them, mash them, add the butter
7 - Get the mushrooms out the oven (don't worry if they have gone all oozy and messy, they're still tasty) and serve with the mash and the salad!