Serves: 4 Preparation Time: 15 mins Cooking Time: 15 mins
1 cup of basmati rice
Dash of grape seed oil
1 brown onion – finely chopped
2 cloves garlic – finely chopped
1 red chilli (optional) – finely chopped
½ capsicum (whichever colour you prefer) – diced
1 punnet cherry tomatoes – quartered
Handful of spinach leaves
4 chives – chopped
4 large flat mushrooms – peeled, centre stalks removed with extra mushroom flesh removed to create a little bowl for the filling
- to remove the mushroom flesh use a knife and gently slice a circle, following the natural shape where the stalk was – be careful not to pierce the other side of the mushroom head. Scrape out the flesh with a spoon. You can add this to your vegetable filling.
Blue cheese sauce (I recommend Roza’s Blue Cheese Dressing as it’s made using all natural ingredients, no preservatives, is gluten free and is made in Australia – oh and is freaking delicious!!)
Pre-heat oven to 180 degrees celsius.
Cook rice according to packet instructions.
Whilst rice is cooking, prepare vegetables as per above instructions.
Once rice is cooked, rinse in a strainer and set aside.
Add a dash of the oil to a large pan and heat on medium heat.
Add the onion, garlic, chilli, capsicum and tomatoes. Cook for 5 minutes or until onion is transparent.
Add in spinach and chives. Cook until spinach has wilted.
Add rice, making sure to combine all ingredients well.
Place some baking paper on a large baking tray (you may need 2 trays) and lay the mushrooms so that the bowl side is facing up.
Drizzle oil over each of the mushroom cups then spoon in even amounts of the filling. The filling will create a little mound.
Place the baking tray in the oven and bake for 15 minutes or until mushrooms are leaking their juice and rice appears crispy on top.
Serve with a good drizzling of the blue cheese dressing, some fresh sour dough bread and a yummy side salad!