Stuffed mushroomsReviewed by our expert panel
(at time of publication)
- 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 spray oil
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.
Crispy lettuce salad.
Make it gluten free: Check your bacon and canned tomatoes are gluten free brands, and use gluten-free breadcrumbs.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2g
Dietary fibre 4g
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