I wanted to make them both healthy and filling so I included tomatoes and wholegrain rice as the bulk of the filling . I used some chorizo in the filling as well but these could easily be made vegetarian by omitting the chorizo or replacing it with something meat-free.
So from now on, I will try my hardest to call capsicum red pepper, because apparently capsicum is a made-up word if you aren't from NZ. Haha! =)
1 Chorizo, chopped
1 onion, finely diced
4 cloves garlic, finely diced
1 red chilli, deseeded and finely chopped
1 red pepper, diced
400 g tin chopped tomatoes
1 250 g packet wholegrain 2 minute rice
8 large mushrooms (e.g. portobello)
1/4 cup breadcrumbs
1/4 cup grated parmesan or mozzarella
salt and pepper to season
1. Preheat oven to 220°C. Heat a dash of olive oil in a fry pan over medium heat.
2. Cook rice according to packet directions. Add the onion and garlic to the fry pan and fry for about 3 minutes. Add chorizo, chilli, and red pepper and fry for a couple more minutes.
3. Remove from the heat and stir through rice and tomatoes. Trim the stalks from the mushrooms, dice them up and add them to the filling too. Season with salt and pepper.
4. Place the mushrooms on a lined baking tray and fill with the mixture. Top with breadcrumbs and cheese and bake until mushrooms are tender and cheese is melted, about 15 minutes.
Carbs 45 g
Fat 10 g
Protein 16 g
Fibre 5 g
Sodium 580 mg