Stuffed vegetables are super easy to make. They used to be the main vegetarian option of choice at almost all dinner parties a few years ago and have since become a little unfashionable. They could be put in the same group as crêpe suzette and volovants. But, they are having a little revival and are really tasty and take hardly any time to make. They are also a good way to use up any leftover titbits found in your cupboards and fridge.
4 large flat mushrooms
50g sundried tomatoes
75g feta cheese
75g artichokes (prepared in a jar)
50g roasted peppers (prepared in a jar)
1 garlic clove (crushed)
Salt / pepper
Oil (from the sundried tomatoes)
Click out the stalks of the mushrooms (but don’t discard) and put the mushrooms in an oiled roasting tin and pop in the oven at 190 degrees for 10 minutes.
While the mushrooms are in the oven, simply chop up the rest of the ingredients and put in a bowl and mix well with the oil from the sundried tomatoes. If you have a garlic crusher, use that instead of slicing it. Also chop up the mushroom stalks and add to the mixture.
When the mushrooms are ready, spoon the mixture into the mushrooms and put in the oven for 12 minutes.