Baby Grape Tomato Stuffed Field Mushrooms

Ingredients

• 4 large field mushrooms
• 1 punnet baby grape tomatoes halved
• 2 sticks celery washed, finely diced
• 1/2 capsicum finely diced
• 1/2 cup parmesan cheese grated
• 2 shallots roots removed, thinly sliced
• 1 teaspoon salt
• 1 teaspoon white pepper ground
• 4 slice saganaki cheese

Directions

1. Preheat a fan forced oven to 180°C and line a baking tray with baking paper. Place the mushrooms onto the tray.
2. Combine the tomatoes, celery, capsicum, parmesan cheese, shallots and salt and pepper in a bowl and scoop into the mushrooms.
3. Top with saganaki cheese and bake in the oven for 30 minutes or until golden brown.