Pumpkin And Feta-Stuffed Mushrooms - cooking recipe

Ingredients

8 medium portobello mushrooms
1 tbsp finely chopped thyme
1 tbsp finely chopped sage
1 tbsp chopped parsley
2 tbsp olive oil
8 oz sugar pumpkin, peeled and chopped
2 tbsp honey
1 cup crumbled feta cheese
1 None roasted red pepper, skin removed, chopped
2 cloves garlic, crushed
2 tbsp toasted pumpkin seeds
None None Mixed green salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Line 2 baking pans with parchment paper.
Remove stems from mushrooms; reserve. Arrange mushrooms on 1 baking pan. Sprinkle with combined herbs; drizzle with 1 tbsp of the oil.
Arrange chopped pumpkin on second pan. Drizzle with combined honey and remaining 1 tbsp oil. Season to taste. Bake both pans 10-15 mins, until tender.
Finely chop reserved mushroom stems. Transfer to a bowl with pumpkin, feta, red pepper and garlic. Spoon into mushroom caps.
Bake 5-10 mins, until heated through. Serve sprinkled with pumpkin seeds. Accompany with salad.