• ¼ Jap pumpkin, skin washed and sliced into large wedges
• ½ bunch of mint
• 200g Roasted salted cashew nuts
• 2 garlic cloves
• 50g grated Parmesan cheese
• 1 brown onion
• 1 birds eye chilli
• 20ml Rice wine vinegar
• Salt and pepper
• 12 Field Mushrooms
• 100g Fetta cheese
• Sliced shallots (green onions)

Place pumpkin onto an oven tray with the chill, whole cloves of garlic and the onion halved. Roast at 180 degrees for approx. 50 minutes until pumpkin is soft. Remove onion and chilli and garlic and reduce the heat to approx. 140 degrees for another 60 minutes to reduce the moisture in the pumpkin.

Finely chop the onion, garlic and chilli. Place cashews into a mortar and pestle and grind until a chunky crumb. Don’t make it too fine or it will become a paste.

Remove the skin from the pumpkin and mash the pumpkin to a chunky puree. Add the cashew nuts and slowly add the chilli/onion/garlic mix to taste. Season with salt and pepper and the vinegar and serve in peeled field mushroom caps.

Top with crumbed fetta either bake/grill or bbq until mushroom is cooked. Top with green onions.