Cheesy Mushroom and Rice Stuffing
found in Side Dishes - Other Sides
|Vegetarian||Nut Free||Gluten Free|
Prep: 15 minutes
Cook: 40 minutes
Perfect for stuffing into marrows, courgettes, peppers, squash and more. Makes enough to stuff half a marrow or two medium-sized courgettes. Double the recipe if you have a whopping marrow to stuff.
- 50g basmati rice
- 4 tbsp olive oil
- 200g mushrooms
- 2 garlic cloves, finely chopped
- 1 tsp chilli powder
- 1 tbsp thyme
- 75g cheddar cheese, grated
- 2 tbsp creme fraiche
Preheat oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6
Get a lidded pan hot. Add your rice. Lower the heat. Toast for a second. Add a pinch of salt and pepper, and a drizzle of oil. Add the water. Give the pan a gentle shake to mix. Cover. Cook for 12 mins.
Get a large frying pan hot for your mushrooms. Sizzle your mushrooms in a splash of oil till golden. Season as you cook. Fold the garlic and chilli powder through at the end. Take of the heat. Fold in the thyme and cheddar. Mix in the creme fraiche. Taste. Adjust seasoning.
Halve your courgettes or marrow lengthwise. Scoop out the seeds. Fill with the rice stuffing. bake until the courgette/marrow is tender and the topping has started to colour up. Cover the stuffing with foil if it looks like it might burn.