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Mushroom & capsicum rolls
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Create irresistible stuffed rolls with mushroom and roasted bell pepper for a memorable picnic meal.
Ingredients:
  • 3 red capsicum, quartered, de-seeded, membrane removed
  • 60mls (1/4 cup) olive oil
  • 500g button mushrooms, sliced
  • 6 round bread rolls, halved horizontally
  • 380g pecorino or mozzarella cheese, thinly sliced
  • 125.00 ml chopped fresh Continental parsley
  • Salt & ground black pepper, to taste
Instructions:
  • Preheat the grill on high and oven to 200°C. Grill the capsicum skin side up until charred and blistered, about 8-10 minutes. Place in a sealed plastic bag and let sit for 10 minutes. Peel the skin off the capsicum and set aside.
  • Heat 2 tablespoons of olive oil in a large frying pan over high heat. Sauté mushrooms for 5 minutes until tender. Remove mushrooms with a slotted spoon to cool in a bowl.
  • Arrange the rolls with the cut side up under the preheated grill until they turn golden. Brush the toasted bread rolls with the leftover olive oil. Place half of the cheese slices on the bottom halves of the rolls. Layer on the mushrooms, parsley, capsicum, and the remaining cheese slices. Season with salt and pepper. Top with the other halves of the rolls and press down gently. Put them on a baking tray and bake in the preheated oven for about 10 minutes or until the cheese is melted and the rolls are heated through. Let them cool, wrap in grease-proof paper, store in an airtight container in the fridge until needed. Serve the rolls whole or halved.

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