Tonight I was scouring the kitchen for something savoury for dinner that wasn't too filling yet easy to prepare as I wasn't feeling too well. Inspired by Erica's chilli cheese recipe which was delicious, I decided to do a similar thing with a few bits I had in the fridge. It's so simple yet delicious and healthy if you skip the cheese. This can be adapted to include vegetables such as courgettes and aubergines if you don't eat meat or dairy. This is a perfect light, healthy, adaptable meal or starter to share.
- Large Portobello (flat) mushrooms
- Chicken cut into strips (I used pre-cooked breast)
- Bell peppers of your choice
- Mature cheddar cheese
- Caesar dressing
Step 1. Preheat your oven to 180 degrees
Step 2. Lay out your mushrooms on a baking tray and bake for five minutes in the oven
Step 3. Cut up your bell peppers and chicken strips into small to medium sized chunks while the mushrooms are warming
Step 4. Grate your cheese
Step 5. Take out the mushrooms and fill the centre with your chicken and bell peppers before sprinkling as much cheese as you fancy over the top
Step 6. Put the stuffed mushrooms back into the oven for 8-10 minutes or until the cheese is melted and slightly golden
Step 7. Take the mushrooms out of the oven and serve immediately with a handful of salad and top with Caesar dressing/dressing of your choice.