Name: Pumpkin and feta-stuffed mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 8 medium field mushrooms; 1 tablespoon finely chopped thyme; 1 tablespoon finely chopped sage; 1 tablespoon chopped parsley; 2 tablespoon olive oil; 220 gram pumpkin, peeled, chopped; 2 tablespoon honey; 100 gram low-fat feta, crumbled; 1 char-grilled red capsicum, skin removed, chopped; 2 clove garlic, crushed; 2 tablespoon toasted pumpkin seeds; mixed leaf salad, to serve

Pumpkin and feta-stuffed mushrooms

Serves 4

Prep

15M

Cook

25M

Total

40M

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Ingredients

8 medium field mushrooms

1 tablespoon finely chopped thyme

1 tablespoon finely chopped sage

1 tablespoon chopped parsley

2 tablespoon olive oil

220 gram pumpkin, peeled, chopped

2 tablespoon honey

100 gram low-fat feta, crumbled

1 char-grilled red capsicum, skin removed, chopped

2 clove garlic, crushed

2 tablespoon toasted pumpkin seeds

mixed leaf salad, to serve

Method

1.Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.

2.Remove stems from mushrooms; reserve. Arrange mushrooms on tray. Sprinkle with combined herbs; drizzle with half oil.

3.Arrange chopped pumpkin on second tray. Drizzle with combined honey and remaining oil. Season to taste. Bake both trays 10-15 minutes, until tender.

4.Finely chop reserved mushroom stalks. Transfer to a bowl with pumpkin, feta, capsicum and garlic. Spoon among mushroom cups.

5.Bake 5-10 minutes, until hot. Serve sprinkled with pumpkin seeds. Accompany with mixed leaf salad.

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Ingredients

Method

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