Recipe bucket
Spicy Baked Mushrooms & Peppers
Ingredients
Serves 4 (as a starter)
Preparation time: 15 mins
Cooking time: 20 mins
250g chestnut mushrooms, wiped and stalks trimmed (larger mushrooms can be halved)
1 red pepper, deseeded and cut into (approx) 4cm pieces
3 tblsp olive oil
1 fat clove garlic, crushed
Generous pinch dried bay leaves
½ tsp paprika
½ red chilli pepper, de-seeded and finely chopped (to taste)
A few stems of fresh thyme, leaves only
Salt and freshly ground black pepper
Preparation time: 15 mins
Cooking time: 20 mins
250g chestnut mushrooms, wiped and stalks trimmed (larger mushrooms can be halved)
1 red pepper, deseeded and cut into (approx) 4cm pieces
3 tblsp olive oil
1 fat clove garlic, crushed
Generous pinch dried bay leaves
½ tsp paprika
½ red chilli pepper, de-seeded and finely chopped (to taste)
A few stems of fresh thyme, leaves only
Salt and freshly ground black pepper
Method
Pre-heat the oven to 200°C (180C in a fan oven)
Mix the olive oil, garlic, bay leaves, paprika and chilli in a large bowl.
Add the mushrooms and red pepper to the bowl and toss together to coat thoroughly.
Pour everything onto a baking tray and place in the oven for 20-25 minutes, (turning halfway) until the mushrooms and peppers are golden at the edges.
Add the fresh thyme leaves, season with salt and pepper and serve immediately with crusty bread.
Mix the olive oil, garlic, bay leaves, paprika and chilli in a large bowl.
Add the mushrooms and red pepper to the bowl and toss together to coat thoroughly.
Pour everything onto a baking tray and place in the oven for 20-25 minutes, (turning halfway) until the mushrooms and peppers are golden at the edges.
Add the fresh thyme leaves, season with salt and pepper and serve immediately with crusty bread.
