Roasted Mushrooms with Vegetable Filling

8 Ingredients

Number of servings

4

1 red capsicum, finely diced
1 brown onion, finely chopped
8 large flat mushrooms
50grams spinach leaves, roughly chopped
1tablespoons olive oil
125grams bocconcini, sliced
4 thick slices crusty bread (to serve)
120grams leafy salad mix (to serve)

Nutrition per serving

22% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat oven to 200°C. Trim stems from large flat mushrooms and chop the stem roughly. Put mushrooms into a large shallow baking dish.

Step 2 of 3

Heat olive oil in a non-stick frying pan. Add brown onion and red capsicum. Cook for 3-4 minutes or until soft. Stir through baby spinach leaves and chopped mushroom stems. Fill mushrooms with mixture. Bake for 10 minutes.

Step 3 of 3

Top with sliced bocconcini. Season with salt and pepper. Bake for 7 minutes or until cheese is melted. Serve immediately with crusty bread and salad greens.