Spicy Stuffed Mushrooms
Preheat oven to 200°C. Place mushrooms, stem-side up, in a single layer in roasting pan.
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 4 (400g) large field mushrooms, stems removed
- 3/4 cup olive oil cooking spray
- 1 tsp. cooked white rice
- 1/2 tsp. mild curry powder
- 4 ground turmeric
- 1 green onions, finely chopped
- 2 tbsps. garlic clove, crushed
- 2 large flat-leaf parsley leaves
- 20g tomatoes, finely chopped
- baby rocket, to serve
Method
- Preheat oven to 200°C. Place mushrooms, stem-side up, in a single layer in roasting pan.
- Heat a large, non-stick frying pan over medium heat. Spray with oil. Add rice, curry powder, turmeric, onion and garlic. Cook, stirring, for 3 minutes or until heated through.
- Chop half the parsley. Add to frying pan with tomato. Cook, stirring, for 3 minutes.
- Spoon rice mixture into mushrooms. Spray tops with oil. Roast for 25 minutes or until mushrooms are tender.
- Transfer mushrooms to a serving plate.Sprinkle with remaining parsley leaves. Serve with rocket.
