Vegetable Stuffed Portabella Mushrooms

So, I haven't posted in a while... I put quite a lot of weight on during that time, but it's OK, I had a good reason. I was pregnant. I am now a proud mummy to a beautiful 6-month baby boy. He certainly keeps me on my toes, but he's awesome. I rejoined weightwatchers 12weeks ago, and so far have lost just over a stone. I'm more than halfway to goal but I've still got a long way to go. The last stretch is the hardest...

I've got a load of new recipies, mainly free or low points on filling and healthy, and lots of them veggie too. I plan to add them all over the coming weeks and months.

I'm starting with this one, which is currently in the oven and smelling divine. It's really simple to make, and can be prepared ahead of cooking. I'll be serving it with roasted new potatoes, made with 2tsp olive oil and some black pepper and oregano.

Serves: 2
WeightWatchers Propoints: 4 per serving

4 large portabella mushrooms, wiped and stalk trimmed
Spray of olive oil
1 large onion, diced
1 medium courgette, diced
1 red pepper, diced
2 cloves garlic, chopped
large handful of spinach
pinch of dried oregano
dash of chili flakes
freshly ground black pepper, to taste
1 small slice brown breadcrumbs (optional)
grated Parmesan
Light mozzarella cheese (half a pack)

In a sauté pan over medium high heat, spray with olive oil then the onions. Sauté for 3 or 4 minutes, then add the courgette, red pepper, oregano, chili and garlic and continue to cook until the courgette begins to soften, season with black pepper. Add the spinach and cook for one minute. (this can be done in advance)

Preheat your oven to 180 degrees. Stuff each mushroom with a quarter of the mixture. And bake in the oven for about 25 minutes. Next, combine the breadcrumbs (if using) with parmesan and top each mushroom, finish off with about 1 tablespoon of the mozzarella on each and continue baking for another 10 minutes, or until the cheese is just beginning to turn golden on top.

Serve with new potatoes roasted in 2tsp olive oil, black pepper and oregano.