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Mediterranean Stuffed Mushrooms

By February 20, 2017 March 27th, 2020 Meatless Monday, Recipes
mediterranean stuffed mushrooms

This beautiful Mediterranean Stuffed Mushrooms recipe is full of goodness and tastes amazing. A lovely side dish or the perfect all-in-one meal for Meat Free Monday. Mushrooms contain a suite of essential vitamins and minerals, including copper, potassium, magnesium, zinc, and B vitamins like folate. This recipe is a great excuse to up your nutrient intake.

Mediterranean Stuffed Mushrooms

Serves 2 people

mediterranean stuffed mushrooms all ready for the oven

Ingredients:

  • 4 Portobello mushrooms
  • 1/2 onion
  • 1 cup shredded kale (or spinach leaves)
  • 1 cup brown rice (cooked)
  • 400g can crushed tomatoes
  • 1/2 red capsicum
  • 2-4 crushed garlic
  • Dried Italian herbs
  • Shredded cheese (to sprinkle on top)

 

Method:

  1. Preheat oven to 180°C.
  2. Place mushrooms on baking tray, top down. Remove stems, and scoop out the “gills”. These will be used for the filling of the mushrooms. Brush mushrooms with olive oil.
  3.  In a saucepan, heat olive oil, add onion, garlic, kale and capsicum and brown slightly. Add cooked rice, mushroom stems and gills, crushed tomatoes and dried Italian herbs.
  4. Spoon the rice mixture into each mushroom and bake for 15 mins or until filling is golden and mushrooms are tender.

 

For a FODMAP friendly option, try stuffed capsicum instead of mushroom, but no onion or garlic, and be cautious with the amount of rice.

*recipe adapted from taste.com.au

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