Stuffed Mushrooms

When I was trying to decide what to make for dinner tonight I just had a complete mind blank. I couldn't think of anything. I broke it down and thought "OK, my boyfriend loves mushrooms let's make something with mushrooms as the main ingredient" so I wrote out a recipe for stuffed mushrooms, something I have never made before so I really didn't have a clue what I was doing.

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! =)

Stuffed Mushrooms

Serves 4

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
olive oil
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. 

Nutritional Information

Calories 313
Carbs    45 g
Fat        10 g
Protein  16 g
Fibre     5 g
Sodium  580 mg