Crunchy stuffed mushrooms

This heart healthy recipe will do wonders for your cholesterol and the combination of brown rice and cashew nuts gives it a tantalising crunch.

Preparation time: 10 mins
Cooking time: 35 mins
Number of servings: 4

Nutrition information per serving:
Calories: 295
Sugar: 5g
Fat: 13g
Saturates: 3g
Salt: Trace

4 large flat or Portobello mushrooms
160g of brown rice, uncooked weight
1 tsp of olive oil
1 red pepper
6 spring onions
80g of unsalted cashew nuts

1. Prepare the rice following package directions, omitting any suggested fat or salt.
2. Preheat oven to 190º C.
3. In the meantime, wipe the mushrooms clean and if they have large stalks, remove the stalk and chop finely.
4. Heat the oil in a non-stick pan and gently cook the diced pepper until softened. Add the sliced spring onions and diced mushroom stalk, if using, and cook for a few minutes. Stir in the cooked, drained rice and crushed cashew nuts and mix well.
5. Set the mushrooms on a baking tray and top each mushroom with rice mixture. Any excess rice can be placed in an oven-proof dish and cooked alongside the mushrooms.
6. Bake for 15 minutes.

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