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Take stuffed mushrooms to the next level by packing them full of delicious veggies from butternut squash to peppers and topping it all of with melt in the mouth goats cheese.
- 8 large (or 4 very large) Portobello mushrooms, stalks trimmed
- 2 tbsp olive or vegetable oil
- 400g prepared butternut squash, cut into 2cm cubes
- 1 red onion, sliced
- 1 red pepper, deseeded and cut into chunks
- 1 tsp black onion seeds
- 2 x 100g packs goat’s cheese, each sliced into 4
- Freshly ground black pepper
- Thyme sprigs, to garnish
- Preheat the oven to 200°C.
- Pour the oil into a roasting tin and add the butternut squash, tossing to coat. Roast for 10 minutes, then add the onion, pepper and black onion seeds. Roast for a further 15-20 minutes, until the vegetables are tender.
- Arrange the mushrooms, gills facing up, in a roasting tin (you can use the same one – just tip the cooked vegetables into a bowl). Pile the vegetables into the mushrooms and season with black pepper. Bake for 8-10 minutes.
- Place the goat’s cheese slices on top of the mushrooms and return to the oven for 3-5 minutes, so that the cheese starts to melt. Serve, sprinkled with extra black pepper and garnished with thyme sprigs.