Photo of Pulled mushroom chilli with baked potato mash by WW

Pulled mushroom chilli with baked potato mash

Points® value
Total Time
1 hr 20 min
5 min
1 hr 15 min
Shredding mushrooms and stirring them through a spice-packed vegan chilli is a genius way to make the most of their meaty texture and intense flavour.


Potatoes, Raw

4 portion(s), large

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped


2 clove(s), finely chopped

Ground Cumin

1 tablespoon(s), level


1½ tablespoon(s), level

Coriander, Dried

1 tablespoon(s), level

Tomato Purèe

1 tablespoon(s), level

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), 300ml stock


600 g, king oyster

Green or Brown Lentils, cooked

1 can(s), large, drained

Coriander, fresh

1 tablespoon(s), plus extra leaves to serve

Plain Soya Yogurt

100 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes onto a baking tray, prick the skin with a fork and bake for 1 hour to 1 hour 15 minutes until crisp on the outside and tender throughout.
  2. Meanwhile, mist a large, deep frying pan or flameproof casserole with cooking spray and fry the onion over a medium heat for 7-8 minutes until soft. Add the garlic and spices, and cook for another minute. Stir in the tomato purée and cook for 1 minute, then add the tomatoes and stock. Bring the mixture to a simmer, season well and cook for 20 minutes.
  3. Shred the mushroom stems and caps separately, using two forks to pull them apart. Stir both into the sauce, along with the lentils, and cook for 5 minutes. Remove from the heat and stir in the coriander.
  4. Halve the baked potatoes and scoop out the flesh into a bowl. Season to taste and mash until smooth.
  5. Serve the chilli and mash garnished with the extra coriander, and the soya yogurt on the side.


King oyster mushrooms have the best ‘pulled’ texture, but if you can’t find them, simply use portobello mushrooms. The chilli can be frozen in an airtight container for up to 1 month.