Name: Pumpkin, capsicum and fetta stuffed mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 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; 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

A delicious dinner party starter. Or serve with salad for a meat-free dinner.

Serves 4

Prep

15M

Cook

35M

Total

50M

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?

Ingredients

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

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

Method

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
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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