1. Place the cut red pepper, skin side up, under a hot grill until the skin turns black. Place into a bowl, cover with cling film and leave until cool. Peel off the blackened skin then cut the roasted red pepper into strips.
2. Preheat the oven to 175°C/325°F/Gas mark 3
3. Mix together the LowLow Mature Cheddar Spread, red pepper strips, chopped spring onion and diced courgette.
4. Cut the stalks out of the mushrooms and spoon the cheese mixture into each one. Cover with foil and cook for 30 -35 minutes.
5. Serve with the mushroom juice poured over and a few leaves of rocket.
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