Monthly Mingle: Sweet pepper and cheese stuffed mushroom

I love Meeta's Monthly Mingle, it's always a fun event to take part in and is always has a great round up of food to try out in your everyday cooking/baking. This month it is being hosted by Mansi from Fun and Food with the theme "Appetisers and hors d'ouevres" where everything submitted has to be vegetarian. This was a difficult one to get done in my house seeing as I try to cook the same thing for both me and my carnivore hubby. It turned out he wanted hard shell tacos for dinner one night and I'm not that keen on them and wasn't very hungry myself anyways so I ended up making this for myself. Quick and easy to throw together and very tasty, however maybe not mini like Mansi was suggesting, but I'm sure you could use smaller mushrooms and divide out the filling.

I present a dish that I threw together based on what I had in my fridge:



Sweet pepper and cheese mushroom

Makes 1

Ingredients
1 large open mushroom
1/2 red bell pepper, cut into chunks
1 scallion/spring onion, chopped
2 cloves of garlic
2 tsp light mayonnaise
1/2 slice of bread
1/4 tsp chili pepper flakes
handful of grated cheese
olive oil

Recipe
1. Place the bell pepper, scallion, garlic, mayo, bread and chili flakes into a small blender and bland until smooth and well mixed.
2. Preheat oven to 170˚C.
3. Place the mushroom with the top side down on a baking tray and drizzle over some olive oil, the place the sweet pepper mix in the mushroom.
4. Place in the oven for 5-6 minutes. Remove and top with cheese, then put it back in the oven for 8-10 minutes.