Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes

News

Portobello Mushroom Bake

Serves: 4

Cost Cutting Eco Friendly

This portobello mushroom bake makes a tasty midweek meal.

Portobello Mushroom Bake Recipe: Veggie

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.
Print Recipe www.justaddmushrooms.co.uk
Instagram Logo

Did you make this recipe?

Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood

DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...

App store Amazon Google Play

More recipes