World Cuisine

Stuffed Mushrooms

cook 30 mins
  • 2 tablespoons olive oil
  • 2 shallots, finely diced
  • 1 garlic clove, crushed
  • 175 g (6 oz) spinach leaves
  • 175 g (6 oz) shop-bought ready-cooked basmati rice
  • 25 g (1 oz) Gorgonzola cheese, chopped
  • 4 large portabello mushrooms, stalks trimmed
  • 2 tablespoons grated Parmesan cheese
  • crisp green salad, to serve
  • Heat 1 tablespoon of the olive oil in a frying pan and sauté the shallot and garlic for 2–3 minutes.
  • Stir in the spinach and cook until it has wilted. Take off the heat and stir in the rice and Gorgonzola and mix well.
  • Place the mushrooms in a roasting tin and divide the spinach mixture between them. Sprinkle with the grated Parmesan.
  • Drizzle with the remaining olive oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes, until cooked.
  • Serve with a crisp green salad.
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