Spicy Stuffed Mushrooms

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Spicy Stuffed Mushrooms

 

 

4 (400 g / 14 oz) large field mushrooms, stems removed

olive oil cooking spray

3/4 cup cooked white rice

1 teaspoon mild curry powder

1/2 teaspoon ground turmeric

4 green onions, finely chopped

1 garlic clove, crushed

8 teaspoons flat-leaf parsley leaves

2 large tomatoes, finely chopped

20 g (3/4 oz) baby rocket (arugula), to serve

 

 

1. Preheat oven to 200 C (390 F).

 

2. Place mushrooms, stem-side up, in a single layer in roasting pan.

 

3. Heat a large, non-stick frying pan over medium heat. Spray with

oil. Add rice, curry powder, turmeric, onion and garlic. Cook,

stirring, for 3 minutes or until heated through.

 

4. Chop half the parsley. Add to frying pan with tomato. Cook,

stirring, for 3 minutes.

 

5. Spoon rice mixture into mushrooms. Spray tops with oil. Roast for

25 minutes or until mushrooms are tender.

 

6. Transfer mushrooms to a serving plate.Sprinkle with remaining

parsley leaves. Serve with rocket (arugula).

 

 

Serves 2.