Chargrilled Capsicum Stuffed Mushrooms

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.