Stuffed Field Mushrooms on a Bed of Peppers

Stuffed Field Mushrooms on a Bed of Peppers

Field mushrooms are absolutely delicious and served with all the herbs and peppers make for a low calorie lunch or supper dish.
ServesPrep / Cooking TimeDifficulty
2 20 minutes - 1hr 1

Never wash mushrooms as this makes them soft - instead, use damp kitchen towel to clean them.



2 large Field Mushrooms
2 ripe large Cherry Tomatoes
1 Green pepper, deseeded and sliced
1 Yellow pepper, deseeded and sliced
2 large onions, finely sliced
2 cloves of garlic, crushed and chopped finely
1/2 tsp dried Herb Provence
20ml extra virgin olive oil 0r low fat version
10ml Balsamic vinegar
Sprig of fresh basil for garnishing


  • Preheat a griddle pan or heavy based fry pan until hot.
  • Wipe the mushrooms clean then take off the stalk and discard.
  • Place the mushroom in foil and scrunch up so that you have a lip 2 inches above the top of each of the mushrooms, then put aside.
  • Add the oil to the hot griddle pan or fry pan until hot, then reduce the heat source to low.
  • Add the onions and saute, stirring occasionally for around 20 mins until they start to colour.
  • Add the garlic and dried herbs.
  • Continue to cook for another 10 minutes until caramelised to a deep brown colour..
  • Place the onion mixture into the mushrooms and season with salt and pepper..
  • Drizzle a little olive oil over the mushrooms and close the foil parcel to seal.
  • Place into a preheated oven at 190C and cook for 15 minutes.
  • At the same time, place the cherry tomatoes in a small baking tin, drizle with olive oil and the balsamic vinegar and pop them in the barbeque and cook for 10 minutes.
  • Place the peppers onto squares pieces of foil, sprinkle with olive oil, salt and pepper.
  • Bring up the sides of the foil and fold the ends to make another parcel.
  • Place on the barbeque and cook for 10 minutes or until tender.
  • Transfer the peppers to a serving plate, top with the mushroom and top with a tomato.
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