Photo of Portobello mushroom 'pizza' by WW

Portobello mushroom 'pizza'

PersonalPoints™ per serving
Total Time
25 min
10 min
15 min



100 g, young leaf

Calorie controlled cooking spray

4 spray(s)

Ricotta Cheese

125 g

Light Mozzarella

30 g

Half Fat Cheddar Cheese

30 g

Basil, fresh

1 tablespoons

Ground Nutmeg

teaspoon(s), level


4 large, portobello


200 g

Garlic Granules

1 teaspoons

Oregano, Dried

1 teaspoons, level

Red Wine Vinegar

5 ml

Agave Syrup

1 teaspoons, level

Asda Reduced Fat Garlic & Herb Baguette Slices

4 slice(s), grilled


  1. Pierce the bag of spinach, then microwave on High for 1 minute until wilted. Squeeze out as much water as you can, then chop the spinach and set aside to cool.
  2. Stir in the ricotta, 15g grated light mozzarella, 15g grated half-fat Cheddar, 1 tablespoon chopped fresh basil and a pinch of ground nutmeg. Remove the stalks from the mushrooms, then chop these and stir them into the spinach mixture. Season well.
  3. Heat the grill to high and line a grill pan with kitchen foil. Put the mushrooms, stalk-side down, on the prepared pan and mist with cooking spray. Grill for 6 minutes, then turn and spoon over the spinach mixture.
  4. Combine the passata with the garlic granules, dried oregano, red wine vinegar and agave syrup, then season and spoon over the spinach mixture. Top with 15g grated light mozzarella and 15g grated half-fat Cheddar and grill for 8-10 minutes. Serve with the garlic bread, cooked to pack instructions.