This delicious dish makes a great light meal. I had it tonight with some left over pesto pasta and it tasted amazing. These lovely mushrooms can also be served as a starter or side dish, and if you’re feeling adventurous you can always switch up the rice for couscous :).
What you’ll need:
– Portobello Mushrooms (Or any large mushrooms of your choice. You can make as many as you want, but just make sure to make enough rice.)
– Basmati Rice (One teaspoon of dry rice per mushroom)
– Olive Oil
– 2/3 Cloves of Garlic
– 2 Spring/ Salad Onions or Chives
– Mixed Herbs
– Flavouring of your choice (Lemon/ Piri Piri Marinade/ Garlic Cream cheese/ Vegetable Stock / Soy Sauce)
– Red Chilli Powder
– Cheddar Cheese (Or your cheese of preference).
The method to my madness:
1. Wash and boil your basmati rice. (I generally use one tablespoon of dry rice grains for each mushroom I will be stuffing.) Drain and keep on the side for later.
2. Prepare your mushrooms. Remove the stalk and cut it into little pieces (save these for step 6!)
3. Heat two tablespoons of olive oil in a large frying pan, on medium heat. When the oil is hot, throw in some herbs of your choice (I stick with any mixed herbs packet I can get my paws on). If you fancy a bit of bad breath then slice two cloves of garlic and throw those badboys in too.
4. Place your de-stalked mushrooms in the frying pan whilst the garlic is still raw. Turn occasionally, allowing your mushrooms to cook thoroughly. The cooking time usually depends on how big your mushrooms are, but I usually go for about 10 minutes.
5. When the mushrooms have cooked, remove them from the frying pan and place on an oven tray.
6. Put the mushroom stalks from step 2 into the empty frying pan (ensure the heat is still on medium). Throw some more herbs into the pan too, and stir for about 3 minutes.
7. Turn your grill on in preparation of step 14. I normally put it on about 200C.
8. When the mushroom pieces are cooked, throw in the rice and turn off the heat. The warmth of the pan will be enough for the rice to mix nicely with the mushrooms.
9. Chop your salad onions up and throw them into the rice, uncooked. It will add great texture and flavour.
10. Add the spices!
I add a teaspoon of the following: Salt, Red Chilli Powder, Tumeric, Curry Powder. Add a few drops of lemon in too (if you have some spare lemons laying around).
11. And now for the fun part — add in any of the following depending on what you fancy…today I stirred in a dollop of Nando’s ‘Piri Piri Marinade’, and it tasted divine! I had some spare ‘Philadelphia Cream cheese and garlic’ spread laying around last time I made this, and it tasted lovely with some of that thrown in. The time before that I put in some dry vegetable stock and Soy Sauce.
12. Now that the rice is all nice and tasty, spoon it gently into the mushrooms. (You can place any spare rice in another serving dish as a side to the mushrooms).
13. Grate some cheddar cheese, and place it on top of the stuffed mushrooms..
14. Place the mushrooms on a oven tray and put under the grill until the cheese melts. (Usually takes about 7 minutes depending on how much cheese and how big those mushrooms are!)
15. Remove when the cheese has melted, and enjoy!
I hope you all enjoy this lovely dish. It’s one of my favourites, and I love the fact that the rice can be a little different every time, depending on what you have laying around 🙂
- baked mushrooms stuffed with brown rice & veggies (tuck-shop.com.au)
- Out of the Blue Stuffed Peppers (culinarycorrespondence.com)
- Much Ado about Mushrooms – mushroom stars as a main ingredient (harvesthub.com.au)
- Chickpeas please (vegethoughts.wordpress.com)
- Stuffed Fried Mushroom Balls with Chili Garlic Sauce (sizzlingsaucepan.wordpress.com)