Instructions

1. Heat the oven to 190°C.
2. Take the stems out of the mushrooms and finely chop them.
3. Finely chop the red pepper, walnuts, chilli and onion.
4. Heat the vegetable oil in a wok and stir-fry the onion, chilli and pepper for 3-5 minutes. Add the grated garlic and ginger, then the walnuts. Stir-fry for 30 seconds, then add the soy sauce and ground peppercorn. Let it sizzle for a minute, then turn off the heat.
5. Let it cool a bit, then stir in the chopped coriander and sesame oil.
6. Arrange the mushroom caps on a baking tray.
7. Spoon the mixture into each mushroom cap.
8. Bake the mushroom for approx. 15 minutes until golden.
9. Serve warm.