Stuffed mushrooms

 Stuffed mushrooms make such a wonderful appetizer! They're elegant and naturally bite-sized, and preparing them does not require too much time or cooking skills.
For this recipe I used some leftover rice I had in my fridge, that I had prepared the day before following the Ralurabic rice method, so you could either make a batch of rice using the same method or simply boil the rice following the instructions on the packaging.

Ingredients (makes 4 portions, 3 mushrooms per person)
- 12 medium size button mushrooms
- 1/2 cup long grain rice
- 1 onion, minced
- 1 red pepper, diced
- a few fresh parsley sprigs, chopped
- 2-3 Tablespoons extra virgin olive oil
- 2 Tablespoons vegetable oil
- salt and pepper, to taste

Boil the rice either following the Ralurabic rice method or the method described on the packaging. Wipe mushrooms clean using a wet towel, remove the stems, then lightly brush mushrooms with some olive oil and place them in an oven proof dish. In a non stick pan, heat the vegetable oil and sauté the onions until translucent. Add the peppers and chopped mushroom stems, give them a good sprinkle of sea salt and pepper and cook until softened. Remove from heat, add in the rice and the parsley and stir to combine well. Taste and adjust seasonings. Using a teaspoon, fill the mushroom caps with as much stuffing as you can, then replace the mushrooms in  the oven proof dish. Bake in the oven, at 400F for about 20 minutes, or until mushrooms look slightly shriveled. Enjoy!

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