Stuffed mushrooms make for a filling and tasty vegetarian meal served with a mixed green salad or coleslaw and some crusty bread.
Ready in 35 minutes
8 Portabello mushrooms, wiped
2 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, peeled and chopped
1 red pepper, deseeded and finely chopped
1 yellow pepper, deseeded and finely chopped
Salt and freshly ground black pepper
1 tbsp freshly chopped parsley, plus extra sprigs, to garnish
1 tsp dried mixed herbs
Preheat the oven to 200C/180C Fan/Gas Mark 6. Remove the stalks from the mushrooms, roughly chop and set aside. Place the mushrooms cups in a small roasting tin and drizzle over half the olive oil. Roast for 10 minutes.
Meanwhile, heat the rest of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes. Add the chopped mushroom stalks and peppers and cook for a further 4-5 minutes, stirring, until tender. Season with salt and freshly ground black pepper and stir in the chopped parsley.
Divide the pepper mixture between the mushrooms. Sprinkle over the dried mixed herbs. Return the roasting tin to the oven for a further 8-10 minutes until the mushrooms are tender and the filling is golden. Serve immediately garnished with the parsley sprigs.
Add some cheese: Top the baked mushrooms with a little crumbled feta cheese or a sprinkling of grated Parmesan, if liked.