The protagonists of today's recipe are, as you can all see, mushrooms. When I was younger, I must admit, they were not my favourite thing to eat but I remember how much my mum loved them hence why, I guess, I grew to adore them as well.
-big flat mushrooms
To begin, scoop out the inside of the mushrooms in order to create space to stuff them later on. Put the remains aside as you can use them in your filling.
In a sauce pan, drizzle some olive oil and start cooking your chopped garlic and onion. After a couple of minutes add the chopped pepper (for this recipe I chopped all of the veg in cubes) alongside a pinch of salt and pepper. Cook until you notice that the onions have a golden brown colour. Now, it is time for the passata, the vegetable stock and the part of the mushrooms you scooped out earlier on. Stir everything and let it cook on low heat. At this point you can also throw in some oregano and a few bay leaves for that extra kick of flavour. Keep an eye on it as it is cooking, occasionally give it a stir and add some hot water to liquify your filling.
Whilst you are waiting for the filling to properly cook, grate some cheese (I used cheddar and blue cheese) and chop up some sun-dried tomatoes in small cubes.
When you are ready to stuff your mushrooms, add a layer of cheese in the bottom, followed by some of the filling, a few pieces of the sun-dried tomatoes and finish off with a little bit more cheese. Place your mushrooms in a ceramic dish, pour the rest of your filling around them and top up with some hot water. This will allow the mushrooms to cook nicely on the outside as well as the inside. Cover the dish with foil and cook in a preheated oven for 35-40mins at 180°.
Serve on a bed of rice and a sprinkle of fresh parsley!