Roasted stuffed mushrooms

1 Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper.

2 Place the mushrooms, stalk-side down, on the prepared tray. Drizzle with a little olive oil, season well with pepper and roast for 12–15 minutes, until they begin to soften.

3 Meanwhile, in a frying pan, heat olive oil over medium heat and sauté the shallot for 3–4 minutes until softened. Add the garlic, celery and capsicum and sauté for 5 minutes or until the vegetables have softened. Transfer the mixture to a large bowl and set aside to cool.

4 Add the feta, parsley and thyme to the cooled vegetable mixture and stir well.

5 Turn the mushrooms cup-side up and evenly spoon the vegetable and feta mixture over the mushrooms. Top with the grated parmesan, then return the mushrooms to the oven and roast for a further 10 minutes or until the cheese is melted and golden.

6 Transfer the mushrooms to a serving platter, drizzle with a little extra olive oil and serve hot, with a green salad on the side.