Beef stuffed mushrooms

Instructions

1 Preheat the oven to 180°C. Heat the olive oil in a large non-stick frying pan over a medium heat and add the mince, the onion and garlic. Fry for 5–10 minutes, or until the mince is just browned.

2 Add the tomatoes, cumin seeds and the stock. Cook for 5 minutes, then add the rice and reduce the heat to low. Simmer for 25 minutes, stirring often, or until the rice is tender and the liquid has thickened. Stir in the currants and basil.

3 Put the mushrooms gill-side up in a baking dish and fill them with the beef and rice mixture. Scatter with cheddar cheese.

4 Bake for 20–30 minutes, until the cheese has become golden brown and the mushrooms are cooked through.