Ingredients (serves 4)

• 8 Portobello mushrooms
• 1 1/2 cups ciabatta breadcrumbs
• 2 cloves garlic, crushed
• 2 spring onions, diced
• 3 anchovy fillets finely chopped
• 100g diced capsicum
• 1 tablespoon fresh continental parsley
• 2 tablespoons extra virgin olive oil
• 2 teaspoon thyme

Method

Step 1: Preheat oven to 180 degrees Celsius. Combine breadcrumbs, garlic, spring onion, anchovy fillets, parsley, thyme and 1 tablespoon of olive oil in a large bowl. Season with pepper.
Step 2: Trim the stems from the mushrooms and place on a lined baking tray. Place diced capsicum on mushrooms and drizzle with remaining oil.
Step 3: Divide the breadcrumb mixture evenly among the mushrooms. Bake for 20minutes or until golden. Serve with 1-2 cups mixed salad.

Nutrition Guide PER SERVE
Energy (cal) 380cal
Protein 20.2g
Fat 17.4g
Saturated Fat 4.4g
Carbohydrate 22.2g
Sugar 3.3g
Sodium 740mg