Pumpkin And Feta-Stuffed Mushrooms

• 8 medium portobello mushrooms
• 1 tbsp finely chopped thyme
• 1 tbsp finely chopped sage
• 1 tbsp chopped parsley
• 2 tbsp olive oil
• 8 oz sugar pumpkin, peeled and chopped
• 2 tbsp honey
• 1 cup crumbled feta cheese
• 1 None roasted red pepper, skin removed, chopped
• 2 cloves garlic, crushed
• 2 tbsp toasted pumpkin seeds
• None None Mixed green salad, to serve

1. Preheat the oven to 400u0b0F. Line 2 baking pans with parchment paper.
2. Remove stems from mushrooms; reserve. Arrange mushrooms on 1 baking pan. Sprinkle with combined herbs; drizzle with 1 tbsp of the oil.
3. Arrange chopped pumpkin on second pan. Drizzle with combined honey and remaining 1 tbsp oil. Season to taste. Bake both pans 10-15 mins, until tender.
4. Finely chop reserved mushroom stems. Transfer to a bowl with pumpkin, feta, red pepper and garlic. Spoon into mushroom caps.
5. Bake 5-10 mins, until heated through. Serve sprinkled with pumpkin seeds. Accompany with salad.

portobello mushrooms, thyme, sage, parsley, olive oil, sugar pumpkin, honey, feta cheese, red pepper, garlic, pumpkin seeds, green salad

Taken from recipes-plus.com/api/v2.0/recipes/25388 (may not work)