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Stuffed Char Grilled Mushrooms

Quick and easy recipe ideal for hors d'oevres or a healthy snack.

Serves: 4

Ingredients:

1 medium eggplant, cut into 1cm slices

2 small zucchini, cut into 1cm slices

1 medium red capsicum, cut into quarters

1 medium yellow capsicum, cut into quarters

Canola spray oil

1/4 cup basil pesto

8 large field mushrooms, stalks removed

2 cups Bega So Light 50% Reduced Fat Cheese, grated

Method:

  1. Coat vegetables with spray oil and cook on a char-grill pan until browned and cooked through. Roughly chop the vegetables into bite sized pieces.
  2. Spread basil pesto evenly over the insides of the mushrooms. Top with Bega So Light 50% Reduced Fat Cheese and char grilled vegetable pieces.
  3. Bake at 200°C for 10 minutes or until cheese is melted and the mushrooms have warmed through.
  4. Serve immediately.

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Rating: 3.1/5
(350 votes cast)

Usage Tip

For best results when cooking with natural cheese, use moderate heat, as strong heat or over cooking can make cheese tough and stringy.