Stuffed Mushrooms with Chips and Roasted Cherry Tomatoes

Serves 2 or 4 depending on whether you have 1 or 2 mushrooms each.

Ingredients:

• 4 Portobello Mushrooms
• 4 slices of bacon (all fat removed) chopped finely
• 1 small onion chopped finely
• 1 small chilli chopped finely
• 1 chopped clove of garlic
• 2 tablespoon of grated Parmesan
• 100g couscous
• 1/4 teaspoon dried oregano
• 1/4 teaspoon of salt
• 2 Large potatoes
• 8 cherry tomatoes

Method:

1. Peel and chip the potatoes.
2. Parboil the chipped potatoes for ten minutes.
3. Drain the chips and shake a little in the colander to rough the edges.
4. If cooking in the oven spray a baking tray with a little 1 calorie spray and then lay the chips on the tray and spray again.
5. Put in a hot oven for 25 minutes until golden brown
6. If cooking in an air fryer spray them with oils spray in the colander, mix with the oil and the put in the air fryer basket.
7. Cook in the air fryer for 25 minutes, shaking periodically.
8. Place the tomatoes on a baking tray and cover with a couple of squirts of 1 calorie spray and put in a hot oven.
9. Whilst the chips are cooking Remove stems from mushrooms and chop fine.
10. Put bacon, stems, onion, chilli and garlic in a frying pan and saute in small amount butter or olive oil.
11. Cook until onion is soft, then drain.
12. Stir in remaining in the couscous, Parmesan, oregano and salt.
13. Stuff mushroom caps with this mixture.
14. Bake on a baking tray in a hot oven for 10 minutes.