Preheat the oven to 400°F.

Remove the stalks from the mushrooms and finely chop the stalks.

Place the mushroom caps on a baking tray lined with greased aluminum foil.

Heat the olive oil in a frying pan.

Add the onion and cook for 3-5 mins until softened.

Add the chopped mushroom stalks, red pepper and thyme leaves to the pan.

Cook for a further 2 mins, stirring occasionally.

Season to taste with salt and freshly ground black pepper.

Fill the mushroom caps with the onion and pepper mixture.

Bake for 10-15 mins, or until the mushrooms are tender and the filling is heated through.

Serve with the pickled peppers and ciabatta, garnished with extra thyme sprigs.