10 Minutes
15 Minutes
16
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16 large flat mushrooms, stems removed
1 red pepper, finely chopped
1 small red onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
2 tbsp chopped parsley
½ tsp dried oregano
Salt & pepper
Preheat oven to 200°C.
Brush mushrooms lightly with oil and place on a baking tray.
Sauté onion, garlic and pepper in olive oil until soft. Season well.
Stir in parsley and oregano.
Spoon mixture into mushroom caps.
Bake 12–15 mins until mushrooms are tender.
Why it works for a buffet
Mushroom caps are a great gluten-free bite. Vegetables pack flavour and nutrients. Guests enjoy a warm, savoury nibble that isn’t heavy or carb-heavy.
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