Mel and Mal's Stuffed Field Mushrooms on a Bed of Peppers

• 2 large Field Mushrooms
• 2 ripe large Cherry Tomatoes
• 1 Green pepper, deseeded and sliced
• 1 Yellow pepper, deseeded and sliced
• 2 large onions, finely sliced
• 2 cloves of garlic, crushed and chopped finely
• 1/2 tsp dried Herb Provence
• 20ml extra virgin olive oil 0r low fat version
• 10ml Balsamic vinegar
• Sprig of fresh basil for garnishing

Prepare and Roast the Mushrooms & Tomatoes

Preheat the oven to 190°C

Wipe the mushrooms clean then take off the stalk and rough it up using a fork.

Place the mushroom in foil and scrunch up so that you have a lip 2 inches above the top of each of the mushrooms, then put aside.

Put the olive oil in a large frying pan and heat slowly to a low heat, throw in the onions and saute, stirring occasionally for around 20 mins until they start to colour

Add the garlic and continue to cook gently for another further 20 mins or until the onions have caramelised to a deep brown colour. Stir in the Herb Provence at the end of the cooking time.

Place the onion mixture into the mushroom and season lightly with coarsely ground salt and pepper using the CrushGrind mills

Drizzle a little olive oil over the mushrooms and place in the oven at 190C and roast for 15 minutes.

At the same time, place the cherry tomatoes in a small baking tin, drizle with olive oil and the balsamic vinegar and pop them in the oven along with the mushrooms. They will be ready at the same time.

Now for the Bed!

In the meantime, place the peppers in a steamer and cook for 10 minutes or until the peppers are just tender. Place on a plate

Carefully take the mushroom out of the foil and place on top of the peppers and place the roasted tomatoes on top and garnish with the Basil leaves