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Cheesy stuffed mushrooms

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Turn the oven on to 180°C.
  2. Remove the stems from the mushrooms and chop them finely.
  3. Put the mushroom on a lightly oiled baking tray and bake them for 10 minutes.
  4. Meanwhile finely chop the pepper, garlic, onion, chilli and sun-dried tomatoes.
  5. 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.
  6. Drain, then cut the mozzarella ball into 4 slices.
  7. Take the mushrooms out of the oven, stuff them with the mixture then cover with the mozzarella.
  8. Put the tray back into the oven and bake for another 8-10 minutes until the cheese has melted.