Stuffed mushrooms

5 large field mushrooms
1 red capsicum, diced finely
2 tablespoons pine nuts, toasted
2 tablespoons crumbly goats cheese, or fetta
2 cloves garlic, finely sliced
1/2 long red chilli, finely sliced
1/2 bunch coriander,
1 tablespoon olive oil.

Remove the stalks from 4 of the mushrooms and set aside. Arrange the 4 stalk-less mushrooms in small baking pan – it is best if they are nestled together in a just big enough vessel.
Cut the stalks and remaining mushroom in a medium dice, set aside. Wash the coriander and finely slice the stalks. Heat a small pan and fry the mushroom with 1/2 the olive oil. Add the coriander stalks, garlic, chilli and capsicum, season with salt and pepper and cook until the mushroom and capsicum are just tender and the flavours have combined. Set aside and mix in toasted pine nuts and crumbled goats cheese.
Fill the mushrooms with the filling mixture. Don’t worry if a little overflows, it will shrink down a bit during cooking. Drizzle over the remaining oil, and add a few tablespoons of water to the pan, in the gaps between the mushrooms. Cover with foil and bake at 180C for about 20 minutes. The mushrooms should be tender. Remove the foil and continue to cook for another few minutes to brown the top and evaporate some of the juices.
Serve hot, warm or cold, topped with chopped coriander leaves.