Pepper And Thyme Stuffed Mushrooms

1. 1

   Preheat the oven to 400u00b0F. Remove the stalks from the mushrooms and finely chop. Place the mushroom caps on a baking tray lined with greased aluminum foil.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.