This pumpkin, pepper & feta-stuffed mushrooms recipe will be the perfect addition to your lunch spreads this festive season!

INGREDIENTS

350 g green-skinned pumpkin, peeled and cut into 1 cm cubes
¼ cup vegetable oil
4 large portobello mushrooms, stalks removed
2 garlic cloves, minced
1 tbsp dried oregano
1 tsp dried thyme
1 red bell pepper, thinly sliced
100 g feta, crumbled
¼ cup grated white cheddar
80 g rocket leaves
1 tbsp fresh oregano leaves
Balsamic glaze (optional)

METHOD

1. Preheat the oven to 220°C.
2. Toss the pumpkin, with half the oil in a large bowl and season. Transfer to a large oven tray and roast for 25 minutes or until the pumpkin is tender.
3. Meanwhile, place the mushrooms on a large greased oven tray. Combine garlic, herbs and remaining oil in a small bowl. Spoon the herb oil inside each mushroom cap. Season and roast for the final 10 minutes of the pumpkin cooking time.
4. Fry the bell pepper in a drizzle of oil until softened. Combine pepper, feta and roasted pumpkin in a medium bowl. Spoon pumpkin mixture into mushroom caps and generously sprinkle over the Cheddar cheese. Roast the mushrooms for another 10 minutes or until heated through and the cheese is golden.
5. Serve mushrooms with rocket, fresh oregano and drizzle with the balsamic glaze, if using. 

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