Remove stems from mushrooms. Finely chop stems and reserve for later use.

Place mushrooms into a baking dish with the hollow ends facing upwards.

Drizzle with olive oil and season with garlic salt, black pepper and mixed herbs.

Place about 1/2 tsp of olive oil into a pan. Once hot, add in the cumin seeds.

Add in garlic and stir.

Now add in the chopped mushroom stems and chopped jalapeno.

Allow mushroom stems to cook then remove from heat. Allow mixture to cool slightly.

Once cooled, mix in the tomato pesto and basil pesto.

Season with a small amount of salt and pepper.

Now stuff mushrooms with mixture.

Top with bits of feta and sprinkle with paprika.

Bake at 180° Celsius until cooked. Roughly 10 - 15 minutes.

Serve and enjoy as a starter or side.