Stuffed Mushrooms

Serves: 2

Ingredients:

2 large portobello mushrooms, stalks removed, chopped and saved

1 large onion, red or brown, chopped finely

½ cup cooked rice, cooked in vegetable stock

2 cloves garlic, chopped finely

Vegetables of choice chopped finely, capsicum, tomatoes, zucchini

¼ cup cashews roughly chopped

1 cup baby spinach/kale

Chopped herbs of choice

Grated cheese or crumbled feta

Method:

Cook rice according to instructions adding vegetable stock to the water.  Add cooked rice to a bowl.

Preheat oven to 200 degrees C.  

Cook onion, garlic, mushroom stalks and veggies of choice until cooked.  Add in cashews, spinach/kale and herbs of choice.  You can add a sprinkle of Tamari too. Season with salt and pepper.

Add onion mix to the rice and stir well.

Line a baking tray with baking paper and place mushrooms top side down.  Fill each mushroom with as much of the rice/onion mix as you can.

Top with cheese and cook for 25 mins or until cheese is golden and mushrooms are cooked.

Bon Apetite!