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.
Spicy Pepper and Aubergine In Portobello Mushrooms
Ingredients
- 2 portabello mushrooms
- 1 red bell pepper, cut into strips
- ¼ aubergine, cut into small cubes
- ¼ tsp dried chilli flakes
- Dried oregano, to garnish
- Freshly ground black pepper
- A little olive oil
Steps
- Step 1
Preheat the oven to 220C
- Step 2
Clean the mushrooms with a damp cloth and remove the stem, making enough space for the pepper and aubergine mixture
- Step 3
Wipe a little olive oil around the outside of the mushrooms to ensure they don’t stick before placing them on the baking tray
- Step 4
Place in the oven for approximately 10 minutes until the mushrooms are beginning to soften
- Step 5
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
- Step 6
Drain off any excess fluid that has appeared from baking the mushroom
- Step 7
Transfer the pepper and aubergine mixture into the mushrooms
- Step 8
Place back into the oven for approximately 10 minutes
- Step 9
Sprinkle with oregano and ground black pepper
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By The Healthy Employee
- Servings: 1
- Meals or Courses: BrunchLunchMains
- Dish Type: Spicy
- Special Diet: Dairy FreeGluten freeVeganVegetarian
- Seasons and Occasions: AutumnWinter
- Difficulty Level:
- Ratings:
- Created: March 28, 2017
