Pumpkin and Feta Stuffed Mushrooms

Ingredients
- 1 Tbsp finely chopped thyme
- 1 Tbsp finely chopped sage
- 1 Tbsp chopped parsley
- 8 medium-sized field mushrooms
- 2 Tbsp olive oil
- 2 Tbsp honey
- Salt and pepper
- 100g low-fat feta, crumbled
- 1 red capsicum, chargrilled, skin removed, chopped
- 2 cloves garlic, crushed
- 2 Tbsp pumpkin seeds, toasted
- Mixed leaf salad, to serve
Method
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1. Preheat oven to 200°C (180°C fan-forced). Line two oven trays with baking paper.
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2. Combine chopped herbs in a small bowl.
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3. Remove stems from mushrooms and reserve. Arrange mushrooms on one of the oven trays,underside up. Sprinkle with combined herbs and drizzle with half of the oil.
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4. Arrange pumpkin on the second oven tray. Combine honey and remaining oil in a small bowl and drizzle over the pumpkin. Season to taste.
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5. Put both trays in the oven and bake for 10-15 minutes, until tender.
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6. Finely chop reserved mushroom stems. Transfer to a medium-sized bowl with cooked pumpkin, feta, capsicum and garlic. Divide mixture between mushroom cups.
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7. Bake for 5-10 minutes until hot. Serve sprinkled with pumpkin seeds, with salad on the side.
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Tip:
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You can use store-bought chargrilled capsicums instead of making your own.
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PER SERVE
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• Energy 427Kj • Protein 5g • Total Fat 5g • Saturated Fat 1g • Carbohydrates 8g • Sugars 7g • Sodium 423mg