Name: Mediterranean Stuffed mushrooms
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 large portobello mushrooms; 1 Tbsp olive oil; 1 onion or 1 baby leek; 1 clove of garlic; ½ tsp dried oregano; 1 roasted pepper, chopped; 2 Tbsp sliced black olives; 1 cup cooked brown rice; 50g feta cheese; 2 Tbsp chopped parsley

Mediterranean Stuffed mushrooms

10 Oct 2018

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

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

2 large portobello mushrooms
1 Tbsp olive oil
1 onion or 1 baby leek
1 clove of garlic
½ tsp dried oregano
1 roasted pepper, chopped
2 Tbsp sliced black olives
1 cup cooked brown rice
50g feta cheese
2 Tbsp chopped parsley

Instructions

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.

https://cooktogether.com/recipe-items/mediterranean-stuffed-mushrooms/

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