Pumpkin, capsicum and fetta stuffed mushrooms

Great as a starter for a dinner party with friends.

  • 50 mins cooking
  • Serves 4
  • Print
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.


Pumpkin, capsicum and fetta stuffed mushrooms
  • 350 gram (11 ounces) pumpkin, cut into
  • 1 centimetre (½-inch) cubes
  • 2 tablespoon honey
  • 1/4 cup (60ml) olive oil
  • 4 large_piece portobello mushrooms (320g)
  • 2 clove garlic, crushed
  • 1/4 cup loosely packed fresh oregano leaves, chopped coarsely
  • 2 teaspoon coarsely chopped fresh thyme leaves
  • 180 gram (5½ ounces) bottled char-grilled capsicums (bell peppers), drained, sliced thinly
  • 100 gram (3 ounces) fetta, crumbled (we like south cape fetta)
  • 1/4 cup (20g) finely grated parmesan
  • 80 gram (2½ ounces) baby rocket (arugula) leaves
  • 1/4 cup (60ml) balsamic glaze
  • 1 tablespoon fresh thyme leaves, extra
  • 1 tablespoon fresh oregano leaves, extra


Pumpkin, capsicum and fetta stuffed mushrooms
  • 1
    Preheat oven to 220°C/425°F.
  • 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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