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
Preheat oven to 220°C/425°F.
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.
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.
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.
Serve mushrooms with rocket, drizzled with balsamic glaze. Sprinkle with extra herbs