Go Back

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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Greek, Spanish
Calories: 1234
Ingredients Method

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
  • 50 g feta cheese
  • 2 Tbsp chopped parsley

Method
 

  1. Preheat the oven to 180°C.
  2. 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.
  3. Heat the oil in a saucepan, then add the onion, mushroom and garlic and cook for about 5 minutes until soft.
  4. 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.
  5. Turn off the heat, then add the olives and season to taste.
  6. Crumble the feta into the cooked rice. Add the chopped parsley and stir.
  7. Stuff the mushrooms with the rice filling and bake for 12–15 minutes.
  8. Serve with a crispy salad.