Pepper Stuffed Mushrooms

Preparation time : 15 minutes 

Cooking time : 20 minutes 

 

8 Portabello mushrooms, wiped 

2 tbsp olive oil 

1 small onion, finely chopped 

1 garlic clove, peeled and chopped 

1 red pepper, deseeded and finely chopped 

1 yellow pepper, deseeded and finely chopped 

Salt and freshly ground black pepper 

1 tbsp freshly chopped parsley, plus extra sprigs, to garnish 

1 tsp dried mixed herbs 

 

1. Preheat the oven to 200C/180C fan/gas mark 6. 

 

2. Remove the stalks from the mushrooms, roughly chop and set aside. Place the mushrooms cups in a small roasting tin and drizzle over half the olive oil. Roast for 10 minutes. 

 

3. Meanwhile, heat the rest of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes. Add the chopped mushroom stalks and peppers and cook for a further 4-5 

minutes, stirring, until tender. Season with salt and freshly ground black pepper and stir in the chopped 

parsley. 

 

4. Divide the pepper mixture between the mushrooms. Sprinkle over the dried mixed herbs. Return the 

roasting tin to the oven for a further 8-10 minutes until the mushrooms are tender and the filling is golden. 

 

Serve immediately garnished with the parsley sprigs.