Pumpkin, capsicum and fetta stuffed mushrooms

A delicious dinner party starter. Or serve with salad for a meat-free dinner.
pumpkin, capsicum and fetta stuffed mushrooms

These stuffed mushrooms are packed full of the vegie goodness of pumpkin, capsicum and salty fetta and a wonderful texture for a tasty vego meal.

Looking for more vegetarian dinners with mushrooms?



1.Preheat oven to 220°C.
2.Combine pumpkin, honey and half the oil in a large bowl; season. Transfer to a large oven tray. Roast 25 minutes or until pumpkin is tender.
3.Meanwhile, remove stalks from mushrooms. Combine garlic, herbs and remaining oil in a small bowl. Place mushrooms on a large oven tray. Spread 1 tablespoon of the herb mixture inside each mushroom cap. Season. Roast for the final 10 minutes of pumpkin cooking time.
4.Combine capsicum, fetta and roast pumpkin in a medium bowl. Spoon pumpkin mixture into mushrooms; sprinkle with parmesan. Roast mushrooms 10 minutes or until heated through and cheese is golden.
5.Serve mushrooms with rocket, drizzled with balsamic glaze. Sprinkle with extra herbs

This recipe is not suitable to freeze


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