I still can't believe how much stuffed mushrooms make me happy. Well, mushrooms in general, to be honest! And I love how these are so zesty with the lemon and pack a proper flavour punch to stand up to the mushroomy flavour of the mushroom. Damn do I love lemons. And mushrooms. And feta, oh my!
10 medium-sized portobello mushrooms, or 5 large
juice and rind 1 small lemon
1/4 red capsicum, diced
1 red chilli, diced
1/4 cup breadcrumbs
1/4 cup grated parmesan
1. Mix feta, lemon juice and rind, capsicum and chili in a bowl.
2. Spread into upturned mushroom caps, and top with breadcrumbs and parmesan.
3. Bake in a hot (200C) oven 10-15 minutes until heated through and golden on top.