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My Aubergine, Beetroot + mozzarella Stuffed Mushrooms πŸ˜—

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We hope you got benefit from reading it, now let’s go back to my aubergine, beetroot + mozzarella stuffed mushrooms πŸ˜— recipe. You can have my aubergine, beetroot + mozzarella stuffed mushrooms πŸ˜— using 5 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to cook My Aubergine, Beetroot + mozzarella Stuffed Mushrooms πŸ˜—:
  1. Use 2 large mushrooms
  2. Prepare 2 Slices Aubergine
  3. Prepare 4 slices Beetroot
  4. Take 1 heaped tbls Grated Mozzarella
  5. Use 1⁄4 Tsp Mixed peppers
Steps to make My Aubergine, Beetroot + mozzarella Stuffed Mushrooms πŸ˜—:
  1. Take out the middle stem then add the slice of Beetroot to each mushroom.
  2. Next add the slice of Aubergine then add the mozzarella on top with some mixed peppers. Add to preheated oven 180Β°C for 15,-20 minutes.
  3. Take out the oven add to a serving plate and serve.

Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Serve with couscous and green salad. Check out our collection of amazing aubergine recipes and discover dishes the whole family will love. The aubergine slices are stuffed with a meat mixture, fried and then transferred to a pan and cooked in a sauce. Serve with couscous or a rice pilaf.

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