- 2 rashers lean bacon
- 450g pack whole grain 90-seconds rice
- 2 spring onions, finely chopped
- 400g can chopped tomatoes with garlic and herbs
- 8 large mushrooms
- 5 tablespoons freshly grated parmesan cheese
- 4 tablespoons breadcrumbs
- olive oil spray
1 Preheat oven to 180°C. Grill bacon. Cook rice following pack directions and place in a bowl.
2 Add onions, tomatoes and chopped bacon. Mix well.
3 Trim the stalk in the middle of mushrooms. Chop finely and add to rice mix.
4 Place mushrooms on a lightly greased baking tray. Fill each with rice mixture.
5 Top with cheese and breadcrumbs. Spray with a little oil spray. Bake for 15 minutes until mushrooms are tender and cheese has melted. Garnish with chopped parsley and serve.
Nutrition Info (per serve)
Total fat 9g
Saturated fat 2g
Dietary fibre 4g
Crispy lettuce salad.
Make it gluten free: Check your bacon and canned tomatoes are gluten free brands, and use gluten-free breadcrumbs.
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