Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes
New Zealand chef Peter Gordon showcases seasonal flavours in this impressive, healthy vegetarian meal
Mushroom, walnut & tomato baked peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp sunflower oil
- 175g chestnut mushroomdiced
- 1 garlic clovecrushed
- 12 semi-dried tomatopieces in oil, drained well
- 50g dried white breadcrumb
- 25g walnutroughly chopped
- small bunch parsleyleaves finely chopped
- 1 tsp dried chilli flakes
- 4 tsp fresh pesto
- 2 small red or yellow peppers
Nutrition: per serving
- kcal621
- fat51g
- saturates7g
- carbs30g
- sugars10g
- fibre6g
- protein11g
- salt2.4g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 5 mins. Season with a good grind of black pepper and remove from the heat. Stir in the garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.
step 2
Cut the peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foillined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.
