Stuffed chestnut mushrooms with walnuts and macadamia

Name: stuffed chestnut mushrooms with walnuts and macadamia
Total time: 20 min
Yield: 4
Ingredients: 1 Red pepper; 1 red pointed pepper; 4 tablespoon olive oil; 75 gram walnut; 1 clove garlic; 1 teaspoon tomato paste; 4 tablespoon bread crumb; 4 tablespoon bread crumbs; 1 tablespoon apple vinegar; 1 tablespoon vinegar; 0.5 teaspoon chilli pepper flakes; 0.5 teaspoon sugar; 12 big Chestnut mushroom; 60 gram macadamia nuts; 0.5 teaspoon Sesame seed; 0.5 teaspoon cumin powder (djinten); 0.5 teaspoon coriander powder (ketoembar); 12 mint leaf

Ingredients

1 Red pepper
1 red pointed pepper
4 tablespoon olive oil
75 gram walnut
1 clove garlic
1 teaspoon tomato paste
4 tablespoon bread crumb
4 tablespoon bread crumbs
1 tablespoon apple vinegar

1 tablespoon vinegar
0.5 teaspoon chilli pepper flakes
0.5 teaspoon sugar
12 big Chestnut mushroom
60 gram macadamia nuts
0.5 teaspoon Sesame seed
0.5 teaspoon cumin powder (djinten)
0.5 teaspoon coriander powder (ketoembar)
12 mint leaf

Directions

Preheat the oven to 180ºC.
Remove the stalks from the mushrooms and rub the mushrooms with the rest of the olive oil. Always spoon 1 teaspoon of the pepper mixture into the mushrooms and bake for about 20 minutes in the oven.
Meanwhile, roast the macadamia nuts and sesame seeds golden brown in a dry, hot frying pan. Chop the nuts into pieces and add the cumin and coriander. Season with salt and pepper.
Put 3 filled mushrooms on a plate, sprinkle with the macadami mixture and garnish with mint.