These delicious mushrooms are super easy to put together and absolutely packed with flavour! Perfect for a starter, a light lunch or a vegetarian main course.
Preparation time 45 minutes
Cooking time 30 minutes
Servings: 2-3 people
INGREDIENTS Portobello Mushrooms 4 each Goats cheese 100g Chestnut mushrooms 150g Chard 6 stalks Cherry tomatoes 8 each Basmati rice 150g Onion 1 medium Garlic 2 cloves Olive oil, salt and pepper to taste.
METHOD
1. Begin by preparing your ingredients: gently remove the stem from the portobello mushrooms and remove the gills gently by scraping with a spoon. Take the chestnut mushrooms and roughly chop into small pieces. Chop the stems off the chard and slice into thick strips. Cut the cherry tomatoes in half. Dice the onion and finely mince the garlic.
2. For the mushrooms preheat an oven to 200C. Once the gills on the inside of the mushrooms have been scraped out, season both sides of the mushroom with salt and olive oil. Place onto a baking tray lined with baking paper with the curved side of the mushroom against the baking tray. Cook for 15 minutes or until the mushroom is tender and lightly coloured. Allow to cool to room temperature ready to be stuffed.
3. For the rice bring a small pot of water up to the boil over high heat and add generous pinch of salt. Once boiling, add your rice and reduce to a simmer. Allow to cook for 13 minutes or until tender. Once you taste the rice and it is to your liking, strain and place into a mixing bowl to be combined with the remaining ingredients.
4. For the filling place a frying pan over medium high heat. While the pan is getting hot, pat dry the halved tomatoes on some paper towel, and place into the hot pan, cut side down. Allow to cook for 2-3 minutes or until lightly charred, add a few drops of oil to speed up the process but if your pan was hot enough before adding it shouldn’t be necessary.
5. Once coloured, turn the tomatoes over and season lightly with salt. Once the undersides of the tomatoes are lightly blistered, remove them from the pan and reserve.
6. Wipe out the pan using paper towel and return to the heat. Add a tablespoon of olive oil and allow it to get hot over medium high heat. Add the diced mushrooms to the pan along with a pinch of salt and cook for 4-5 minutes or until nicely coloured on all sides.
7. Add the diced onion to the pan, adding an additional teaspoon of olive oil if necessary. Season lightly with salt and cook until lightly coloured and softened. Add the minced garlic to the pan and cook for 1-2 minutes or until fragrant.
8. Add the chopped chard to the pan and coat with the other vegetables. Reduce the heat to medium and saute for 5 minutes until softened and tender. Adjust the seasoning with salt and pepper and place the mixture inside the pan into a mixing bowl.
9. Lay out the mushrooms onto their baking tray and spoon in a tablespoon’s worth of the mixture into each. Place 2-3 cherry tomato halves onto each mushroom and either crumble or top with slices of goat’s cheese. Place into the oven and cook for 15 minutes or until the cheese has softened slightly.
10. While those are cooking, add the remainder of the vegetable mixture to the rice. Optionally place back into the pan to warm through while the mushrooms are cooking.
11. To finish, spoon the rice onto a plate and top with the remaining cherry tomato halves, goats cheese and the stuffed portobello mushrooms.