Portobello Mushroom Bake
Serves: 4
This portobello mushroom bake makes a tasty midweek meal.
Ingredients:
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
method:
- Cook the rice in lightly salted boiling water for 12 minutes, according to pack instructions.
- Preheat the oven to 190C/375F/Gas 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.
