Baked Mushrooms With Spicy Rice and Corn
Recipe: #15159
October 25, 2014
Categories: Side Dishes, Rice, White Rice, Mushrooms, Oven Bake, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"From Australian Super Food Ideas May 2007. Make a great light meal. Suggested if serving to children omit chilli powder and adults could add tabasco or hot chilli sauce. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (325.4 g)
- Calories 612.1
- Total Fat - 18.3 g
- Saturated Fat - 5.3 g
- Cholesterol - 17 mg
- Sodium - 410.8 mg
- Total Carbohydrate - 90.9 g
- Dietary Fiber - 13.3 g
- Sugars - 2 g
- Protein - 22.9 g
- Calcium - 286.5 mg
- Iron - 3.3 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 180 degree Celsius.
Step 2
Heat oil in a large saucepan over medium heat, add chilli powder (if using) and then add rice, cook stirring, for 1 minute and then add stock. Cover and bring to the boil, reduce heat to low and cook for a further 10 minutes or until all stock is nearly all absorbed.
Step 3
Remove pan from heat, add corn and cover and stand for 5 minutes.
Step 4
Meanwhile, wipe mushrooms with paper towels and trim the stems.
Step 5
Place on an oven tray, bake for 10 minutes or until tender.
Step 6
Spoon avocado onto stem side of mushrooms, sprinkle with spring onions and cheese.
Step 7
Bake for 5 minutes or until cheese just melts.
Step 8
Stir rice with a fork to separate the grains. Add coriander and season with salt and pepper and stir to combine.
Step 9
Spoon rice onto plates and top with mushrooms or serve mushrooms to side of rice.
Tips
No special items needed.
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