Herby stuffed mushrooms
18 whole, cup variety, (medium sized), stems removed
2 individual, finely chopped
150 g, Swiss brown variety, finely chopped
1 clove(s), crushed
1 tsp, finely chopped
1 tsp, finely chopped, plus extra leaves to serve
Roasted capsicum, not in oil
2 tbs, finely chopped
2 x 3 second spray(s)
- Preheat oven to 180°C.
- Place mushroom cups, under-side up, in a baking paper-lined roasting pan. Lightly spray with oil and season with salt and pepper. Bake for 12-15 minutes or until tender.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook shallots and Swiss brown mushrooms, stirring, for about 5 minutes, until soft. Stir in garlic, rosemary, thyme and roasted capsicum, cook, stirring, for a further 1 minute. Season with salt and pepper.
- Discard excess liquid from mushroom cups, then fill evenly with sautéed mushroom mixture. Serve sprinkled with thyme leaves.