Cheddar Broccoli Rice Stuffed Mushrooms (Print version)
Large portobello caps hold a filling of fluffy rice, finely chopped broccoli and cheddar.
# Ingredients:
Ingredients
01 -
8 large portobello mushrooms
02 -
150 g dry long-grain rice
03 -
300 ml water
04 -
200 g broccoli florets, finely chopped
05 -
1 small onion, finely chopped
06 -
2 garlic cloves, minced
07 -
2 tbsp olive oil
08 -
120 g grated cheddar
09 -
½ tsp salt
10 -
¼ tsp black pepper
# Instructions:
01 -
Heat the oven to 200°C / 400°F. Put rice and 300 ml water in a small saucepan. Bring to a boil, cover and simmer on low for about 12 minutes or according to the package directions. Remove from heat and rest covered five minutes.
02 -
Wipe the mushrooms clean. Remove and finely chop their stems. Brush the caps with one tablespoon oil and place gill-side up in a large baking dish. Bake empty for eight minutes, then carefully tip out pooled liquid.
03 -
Heat the remaining oil in a skillet. Cook onion and chopped stems for five minutes. Add garlic and broccoli with two tablespoons water, cover and cook for four minutes until the broccoli is just tender.
04 -
Fluff the rice and mix with the cooked vegetables, 80 g cheddar, salt and pepper. Divide evenly between the mushroom caps, gently mounding the filling.
05 -
Sprinkle with the remaining 40 g cheddar. Bake for 15–18 minutes until the mushrooms are tender, the filling is hot and the cheese is melted with golden spots.
06 -
Rest five minutes before serving two caps per person. Use a wide spatula to support each mushroom.
07 -
Refrigerate leftovers promptly, within one hour when possible, in shallow containers. Eat within one day because the filling contains cooked rice. Reheat only once until steaming hot throughout.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.