Name: Cheesy stuffed mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 large Portobello or field mushrooms; 1 green or red pepper; ½ tsp chilli flakes (optional); 4 spring onions; 4 sun-dried tomatoes from a jar; 1 handful of basil leaves, chopped; 1 large mozzarella ball

Cheesy stuffed mushrooms

25 Apr 2017

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

Stuffed mushroom are quite filling so they can be served as a main or a side dish. They are also very easy to make and the fillings can be versatile. These cheesy stuffed mushrooms are Italian-style - instead of pepper you can use courgette, cavolo nero or spinach. This recipe is not only vegetarian but gluten-free too.

Ingredients

4 large Portobello or field mushrooms
1 green or red pepper
½ tsp chilli flakes (optional)
4 spring onions
4 sun-dried tomatoes from a jar
1 handful of basil leaves, chopped
1 large mozzarella ball

Instructions

Turn the oven on to 180°C.
Remove the stems from the mushrooms and chop them finely.
Put the mushroom on a lightly oiled baking tray and bake them for 10 minutes.
Meanwhile finely chop the pepper, garlic, onion, chilli and sun-dried tomatoes.
Heat the oil in a frying pan and gently sauté the pepper, onion and chilli for 8-10 minutes, then stir in the sun-dried tomatoes and basil. Season with salt & pepper to taste.
Drain, then cut the mozzarella ball into 4 slices.
Take the mushrooms out of the oven, stuff them with the mixture then cover with the mozzarella.
Put the tray back into the oven and bake for another 8-10 minutes until the cheese has melted.