Baked Mushrooms With Spicy Rice and Corn
Created by ImPat on October 25, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Recipe #15159
Ingredients
- 2 teaspoons oil (olive oi)
- 1 teaspoon chili powder (mexican optional, see introduction)
- 1 cup dry long grain rice (rinsed)
- 2 cups vegetable stock (or chicken if not doing vegetarian)
- 270 grams corn kernels (can, drained)
- 4 whole large mushrooms (flat or fields)
- 1 large avocado (mashed)
- 2 spring onions (scallions sliced)
- 1 cup grated cheese (tasty cheese)
- 1/4 cup fresh coriander leaves (cilantro)
How to Make
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Step 1: Preheat oven to 180 degree Celsius.
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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.
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Step 3: Remove pan from heat, add corn and cover and stand for 5 minutes.
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Step 4: Meanwhile, wipe mushrooms with paper towels and trim the stems.
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Step 5: Place on an oven tray, bake for 10 minutes or until tender.
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Step 6: Spoon avocado onto stem side of mushrooms, sprinkle with spring onions and cheese.
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Step 7: Bake for 5 minutes or until cheese just melts.
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Step 8: Stir rice with a fork to separate the grains. Add coriander and season with salt and pepper and stir to combine.
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Step 9: Spoon rice onto plates and top with mushrooms or serve mushrooms to side of rice.
Nutritional Facts
- 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