Mediterranean Stuffed mushrooms
Leftover boiled rice can be used for stuffing. I normally mix it with sautéed vegetables or minced meat and stuff vegetables with it, such as squash, red pepper, courgette and so on. This time I used it up for these Mediterranean Stuffed mushrooms. I served them with crispy salad and had a very filling vegetarian meal! Next time I’ll add some chilli flakes (or harissa paste) to the stuffing to spicy it up a bit!
Ingredients
Method
- Preheat the oven to 180°C.
- Finely chop the onion and garlic. Pat-dry the roasted pepper and thinly slice it. Remove the stems of the mushrooms with a spoon and chop them roughly.
- Heat the oil in a saucepan, then add the onion, mushroom and garlic and cook for about 5 minutes until soft.
- Add the oregano, pepper and stir for a couple of minutes. Add the rice and stir (you can add a drop of liquid – passata, stock etc – if it’s too dry.
- Turn off the heat, then add the olives and season to taste.
- Crumble the feta into the cooked rice. Add the chopped parsley and stir.
- Stuff the mushrooms with the rice filling and bake for 12–15 minutes.
- Serve with a crispy salad.