Mushrooms & Peppers with Grilled Tomatoes


  • 2 tsp olive oil
  • 320g chestnut mushrooms, halved or quartered if large
  • 4 peppers, seeded and thickly sliced
  • 2 garlic cloves, finely chopped
  • ┬Ż tsp crushed red chillies
  • 1 tsp picked thyme leaves
  • 250g cherry tomatoes on the vine
  • freshly ground black pepper
  • 160g baby spinach leaves
  • 1 lemon, zested
  • 4 English muffins, split


Calories columnFat columnSaturates columnSugars columnSalt column
239 per serving
11% %GDA
3g per serving
4% %GDA
1g per serving
2% %GDA
11g per serving
12% %GDA
1.00g per serving
17% %GDA


  1. Preheat the grill to medium.

  2. Heat a large frying pan until hot, add the olive oil and the mushrooms and fry for 2 minutes.

  3. Add the peppers then cover with a lid and cook for 2 minutes until starting to soften and just colour.

  4. Add the garlic, thyme and crushed chillies and fry for another minute.

  5. Place the tomatoes onto a grill tray and place under the grill for 2-3 minutes while you cook the veg.

  6. Tip the spinach into the pan, cover with a lid and leave to wilt for 2 minutes. Stir in the lemon zest and season with black pepper. While the spinach cooks, toast the muffins.

  7. Divide the muffins between the plates, top with the mushrooms and place the roasted tomatoes alongside. Serve straightaway.