Recipe Of The Week – Spicy Pepper and Aubergine in Portobello Mushrooms
This dish is great for brunch or lunch – and will feel like a real treat. The meatiness of the mushrooms will help to fill you up until your next meal.
Serves 1
Ingredients
Method
- Preheat the oven to 220C
- Clean the mushrooms with a damp cloth and remove the stem, making enough space for the pepper and aubergine mixture
- Wipe a little olive oil around the outside of the mushroom to ensure it doesn’t stick, before placing them on the baking tray
- Place in the oven for approximately 10 minutes until the mushrooms are beginning to soften
- Meanwhile, put the red pepper, aubergine and chilli flakes into a frying pan over a medium heat and stir fry for 5 minutes, until softened
- Drain off any excess fluid that has appeared from baking the mushroom
- Transfer the pepper and aubergine mixture into the mushrooms
- Place back into the oven for approximately 10 minutes
- Sprinkle with oregano and ground black pepper
