Portobello Mushroom Bake
October is Mushroom Month, and today we’re back to share a delicious new recipe to help you incorporate more mushrooms into your diet.
This quick and simple portobello mushroom bake makes for a tasty mid-week meal or an impressive side dish at a large family feast. Try it on its own for an easy vegetarian dinner or alongside your favourite grilled meats.
Serves: 4 Prep time: 20 minutes Cook time: 30 minutes
- 150g easy-cook long grain rice
- 4 large Portobello mushrooms, stalks removed
- 3 tbsp olive oil
- 1 red onion or 6 spring onions, chopped
- 1 small courgette, chopped
- 2 tomatoes, chopped
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh chives or parsley
- 50g natural Greek yoghurt
- 100g Red Leicester or mature Cheddar cheese, grated
- Salt and freshly ground black pepper
- Cook the rice in lightly salted boiling water for 12 minutes, according to pack instructions.
- Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
- Put the mushrooms, gills facing up, into a roasting tin. Chop the stalks.
- Heat the olive oil in a large frying pan and cook the red onion or spring onions and courgette for 3-4 minutes. Add the tomatoes, chopped mushroom stalks and herbs and cook for another 1-2 minutes.
- Drain the rice thoroughly and stir it into the vegetable mixture. Season with salt and pepper, then spoon into the mushrooms.
- Mix together the Greek yogurt and cheese, then spoon it on top of the rice mixture. Transfer to the oven and bake for 25-30 minutes, until golden brown.
Cook’s tip: Authentic Greek yoghurt works best in this dish, as it’s really thick and creamy.
Recipe courtesy of Just Add Mushrooms
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