Description
Tender portobello mushrooms filled with honey-roasted pumpkin, smoky capsicum, creamy fetta, fresh herbs and parmesan. Finished with peppery rocket and balsamic glaze, they make a colourful and satisfying vegetarian meal.
Ingredients
350 g pumpkin, cut into 1 cm cubes
2 tablespoons honey
1/4 cup olive oil
4 large portobello mushrooms (about 320 g)
2 cloves garlic, crushed
1/4 cup fresh oregano leaves, coarsely chopped
2 teaspoons fresh thyme leaves, chopped
180 g char-grilled capsicums, drained and sliced
100 g fetta, crumbled
1/4 cup finely grated parmesan cheese
80 g baby rocket leaves
1/4 cup balsamic glaze
1 tablespoon extra fresh thyme leaves
1 tablespoon extra fresh oregano leaves
Instructions
- Preheat the oven to 220°C.
- Place the pumpkin in a bowl and toss with the honey and half of the olive oil. Season well, spread over a baking tray and roast for about 25 minutes, or until tender and lightly caramelised.
- Meanwhile, remove the stalks from the portobello mushrooms. Combine the crushed garlic, chopped oregano, thyme and remaining olive oil in a small bowl.
- Arrange the mushroom caps on a baking tray with the open sides facing upward. Spread the garlic and herb mixture inside each mushroom and season lightly.
- Roast the mushrooms for about 10 minutes, until they begin to soften. Carefully drain any excess liquid if necessary.
- Gently combine the roasted pumpkin, sliced char-grilled capsicum and crumbled fetta, taking care not to break up the pumpkin too much.
- Divide the pumpkin mixture between the mushroom caps, piling the filling generously into each one.
- Sprinkle with parmesan and return to the oven for another 10 minutes, until the filling is hot and the cheese is lightly golden.
- Serve warm with baby rocket leaves, a drizzle of balsamic glaze and the extra fresh thyme and oregano scattered over the top.
Notes
Goat cheese can replace the fetta for a creamier filling, or use ricotta for a milder flavour.
Add toasted pine nuts, chopped walnuts or pumpkin seeds for extra texture. Cooked quinoa or couscous can also make the filling more substantial.
Roasted zucchini, sun-dried tomatoes, spinach or finely chopped red onion can be added or substituted for some of the vegetables.
Fresh basil or parsley can replace the oregano and thyme, and a pinch of chilli flakes can be added for heat.
For a less sweet filling, omit the honey or replace it with maple syrup.
Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the rocket and balsamic glaze separate.
Reheat on a baking tray at 180°C for 10–15 minutes, or until heated through. Add fresh rocket, balsamic glaze and herbs after reheating.
To reduce excess moisture, wipe mushrooms clean rather than washing them under running water and drain any liquid released during the initial roast before stuffing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 420 kcal
- Sugar: 20 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 30 mg
