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Mushrooms stuffed with aubergine & yellow peppers

Mushrooms stuffed with aubergine & yellow peppers



  • 8
    medium to large flat mushrooms
  • 1
    large aubergine
  • Salt and black pepper
  • 2
    yellow peppers
  • 6
    large spring onions
  • 3
    sunflower oil
  • 3
    roughly chopped flat-leafed parsley
  • 1 1/2
    lemon juice
  • 3
    extra virgin olive oil


1. Lay the mushroom, gills up, on a greased baking sheet. Brush the gills with sunflower, allowing about 1 teaspoon of oil for each mushroom. Bake in a preheated oven, 180 degrees celcius; 350 degrees Farenheit; Gas mark 4, for 15 minutes or untill they have just softened. Do not allow them to collapse. Take out of oven and leave to cool.

2.To make the stuffing,bake the aubergine in a preheated oven the same temp as before, for 1 hour, turning often. Set aside to cool. Cut the peppers in half, discard the stalks and seeds and grill untill the skin has blackened and blistered all over. Set aside to cool.

3. Later, cut the aubergine in half and scoop out the inside. Chop the flesh roughly by hand, then mash it with a fork. Do not be tempted to put it in a food processor, as it does not want to be smooth. Peel or scrape the skin off the grilled peppers and cut the flesh into neat dice. Stir the diced pepper into the aubergine puree, then add the sliced spring onions. Finally stir in the olive oil and lemon juice, parsley, and salt and pepper to taste. Make mounds of the stuffing on the mushrooms and lay on a flat dish. Serve at room temp. Serves 4




Chakalaka chicken

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