Recipe

Vegetarian mushroom roast

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Stuffed mushrooms
  • 1 1/2 cup fresh breadcrumbs
  • 1/2 cup parmesan, finely grated
  • 1 green onion, finely chopped
  • 2 tablespoon pitted green olives, chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 4 large flat mushroom cups, stems removed
  • 100 gram sliced mozzarella
Vegetarian mushroom roast
  • 500 gram pumpkin, skin on, cut into 1cm wedges
  • 2 tablespoon olive oil
  • 2 tablespoon brown sugar
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon smoked paprika
  • 250 gram vine ripened cherry tomatoes, trimmed into 4 bunches
  • 1 tablespoon balsamic vinegar
  • baby spinach leaves, to serve

Method

Vegetarian mushroom roast
  • 1
    Preheat oven to 200°C. Line a large ovenproof dish with baking paper.
  • 2
    To make stuffed mushrooms, combine breadcrumbs, parmesan, onion, olives, oil and garlic in a large bowl. Mix well and season to taste. Place mushrooms in dish, stalk side up. Stuff evenly with breadcrumb mixture. Top each with a slice of mozzarella.
  • 3
    In a large bowl, toss pumpkin with half oil, half sugar and all spices. Season to taste. Arrange in dish with mushrooms. Bake 15 minutes.
  • 4
    Meanwhile, toss tomatoes in remaining oil, sugar and balsamic. Season to taste.
  • 5
    Add tomatoes to dish. Bake a further 5-10 minutes until pumpkin is tender and tomatoes begin to collapse. Scatter with spinach leaves to serve.

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