HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChargrilled Capsicum Stuffed Mushrooms
Chargrilled Capsicum Stuffed Mushrooms

Chargrilled Capsicum Stuffed Mushrooms

with Caramelised Onion & Spiced Potatoes

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Big portabello mushrooms are the perfect vehicle for a golden, crunchy and cheesy stuffing, which gets baked in the oven for a delightful main event. Served with a colourful garden salad, this is the most delicious way to get your greens!

This recipe is under 650kcal per serving

Tags:VeggieUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)



1 packet

chargrilled capsicum relish




1 bag

salad leaves

1 packet

portabello mushrooms

2 clove


½ block

Greek salad cheese/feta cheese


1 sachet

Aussie spice blend

1 packet

garlic aioli


Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs


1 tsp

brown sugar

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2111 kJ
Fat18.2 g
of which saturates3.3 g
Carbohydrate62.7 g
of which sugars13.1 g
Protein17 g
Sodium1247 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks and place on a lined oven tray. Sprinkle over the Aussie spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.


While the potato is roasting, cut the stalks off the portabello mushrooms. Rub the mushrooms with a drizzle of olive oil, then season with salt and pepper. Arrange the mushroom cups, bottom-side up, on a second lined oven tray. Bake for 10 minutes. Meanwhile, finely chop the garlic. In a small bowl, combine the panko breadcrumbs, garlic and a drizzle of olive oil. Season and set aside.


Thinly slice the red onion. In a medium frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Remove from the heat and set aside.


While the onion is cooking, combine the chargrilled capsicum relish and crumbled cheese in a second small bowl. Season. When the mushrooms are done, remove from the oven and carefully pat dry with paper towel. Spoon the capsicum mixture into each mushroom and sprinkle over the panko-garlic crumb. Bake until the mushrooms are tender and the stuffing is golden, 5-10 minutes. TIP: Patting the mushroom dry helps to keep the crumb crisp!


While the mushrooms are baking, roughly chop the tomato. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season. Add the mixed salad leaves and tomato, then toss to coat.


Divide the chargrilled capsicum stuffed mushrooms, spiced potatoes and garden salad between plates. Top the mushrooms with the caramelised onion. Serve with the garlic aioli.