Pumpkin and Feta Stuffed Mushrooms

clock 15 minutes + 25 minutes bowl Serves 8


  • 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
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line two oven trays with baking paper.

  • 2. Combine chopped herbs in a small bowl.

  • 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.

  • 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.

  • 5. Put both trays in the oven and bake for 10-15 minutes, until tender.

  • 6. Finely chop reserved mushroom stems. Transfer to a medium-sized bowl with cooked pumpkin, feta, capsicum and garlic. Divide mixture between mushroom cups.

  • 7. Bake for 5-10 minutes until hot. Serve sprinkled with pumpkin seeds, with salad on the side.

  • Tip:

  • You can use store-bought chargrilled capsicums instead of making your own.


  • • Energy 427Kj • Protein 5g • Total Fat 5g • Saturated Fat 1g • Carbohydrates 8g • Sugars 7g • Sodium 423mg

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