From mushrooms to spicy pepperoni pizza finished off with a decadent chocolate tart, Chef Amanda shows you how to whip up a yummy storm in your kitchen this month.
If you think stuffed mushrooms are bland, you’ll find these a welcome change of pace since the flavours are quite robust. They are equally
good right out of the oven or at room temperature, and make a nice hors d’oeuvre option for non-meat eaters.
- 1/2 cup red bell peppers, diced
- 1/2 cup pitted green olives, diced
- 1/2 cup Sharp Cheddar or Parmesan cheese, freshly grated
- 3 tablespoons breadcrumbs
- 4 tablespoons sun-dried tomato pesto
- 2 spring onions, white parts only, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon fresh thyme
- 1/4 cup fresh basil leaves, finely chopped
- 400g Portobello mushrooms, cleaned and stemmed
- 4 sprigs fresh thyme, roughly chopped (optional, for garnish)
- Preheat the oven to 200°C. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, mix together the red bell peppers, olives, cheese, breadcrumbs, pesto, spring onions,
garlic, olive oil, salt, pepper, thyme and basil.
- On the baking sheet, arrange the mushrooms, gill side up.
- Spoon the filling into the mushroom cavities, mounding it slightly.
- Bake until the mushrooms are tender, about 20 minutes.
- Transfer the mushrooms to a serving platter, sprinkle with fresh thyme, if using, and serve.