Cheddar Cheese & Brown Rice Stuffed Mushrooms Recipe

Ingredients

• 4 Portobello Mushrooms
• 100 g (4oz) Cooked Whole Grain Rice
• 100 g (4oz) Mature Cheddar Cheese
• 4 Tbsp Balsamic Vinegar
• 2 Spring Onions
• 2 Tbsp Olive Oil
• 2 Tbsp Freshly Chopped Parsley
• Balsamic Reduction For Dressing
• Salt to taste
• Pepper to Taste

Instructions

The Preparation.

1. If you are not using leftover whole grain rice then factor in cooking and cooling 40-45g (1.5oz) of rice into the timing.
2. Remove the stalks from the mushrooms and cut them into a 5mm dice.
3. Slice the spring onions into rounds around 2-3mm thick.
4. Grate the Cheddar cheese.
5. Place the cheese, cooled rice, mushroom stalks, parsley and spring onions in a bowl.
6. Pour in the balsamic vinegar and mix well

Cooking in the Oven.

1. Brush the mushrooms with the oil and season with salt and pepper.
2. Pile in a quarter of the filling to each mushroom and place on a baking tray.
3. Cook in an oven at 220°C or 450°F for 15-20 minutes.
4. Before serving drizzle with some balsamic reduction.

Cooking on the BBQ.

1. Brush the mushrooms with the oil and season with salt and pepper.
2. Place the mushrooms cup side down on the BBQ over the direct heat for 4-5 minutes.
3. Flip over the mushrooms and cook for a further 2-3 minutes until the base is lightly grilled.
4. Move the mushrooms off the direct heat of the charcoal.
5. Pile in a quarter of the filling into each shroom and close the lid of the grill and cook for 10-12 minutes.
6. Before serving drizzle with some balsamic reduction.