Stuffed Mushrooms and Brown Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
1
- Ingredients
- ⅕ cup Brown rice
- 1 large, flat Mushroom
- olive oil
- 1 cherry Tomato (halved or quartered)
- salt
- peppers
- 5 Baby spinach
- ½ tsp Dijon mustard
- 1 Tbsp Wholemeal breadcrumbs
Preparation
Kitchen utensils
1 Cutting board, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Large knife, 1 Non-stick pan (mit Deckel), 1 Slotted spatula, 1 Plate, 1 Wooden spoon, 1 Kitchen shears, 1 Paper towel
Preparation steps
1.
Cook the rice according to the directions on the pack and drain.
2.
Heat the grill.
3.
Remove the stem from the mushroom and chop finely, then set aside.
4.
Brush the mushroom cap and underside lightly with a little oil and grill for 3-4 minutes on both sides.
5.
Heat a little oil in a frying pan and cook the chopped stalks with the tomatoes until beginning to soften. Season to taste with salt and pepper.
6.
Add the spinach, stir and cook for 1-2 minutes until the spinach has wilted. Stir in the mustard.
7.
Spoon onto the grilled mushroom and sprinkle with breadcrumbs. Grill for about 3 minutes until the breadcrumbs are browned and the filling is piping hot.
8.
Spoon the rice onto a serving plate and place the mushroom on top. Serve immediately.
