Pepper And Thyme Stuffed Mushrooms - cooking recipe

Ingredients

8 None large mushrooms
1 tbsp olive oil, + extra for greasing
2 None medium onions, peeled and finely chopped
1 None red pepper, deseeded and chopped
1/3 cup thyme, leaves picked, plus extra sprigs to garnish
None None pickled peppers, to serve
None None ciabatta, to serve

Preparation

Preheat the oven to 400\u00b0F. Remove the stalks from the mushrooms and finely chop. Place the mushroom caps on a baking tray lined with greased aluminum foil.
Heat the oil in a frying pan, add the onion and cook for 3-5 mins until softened. Add the chopped mushroom stalks, red pepper and thyme leaves. Cook for a further 2 mins. Season to taste with salt and freshly ground black pepper.
Fill the mushroom caps with the onion and pepper mixture. Bake for 10-15 mins. Serve with the pickled peppers and ciabatta and garnished with the extra thyme sprigs.