Stuffed mushrooms

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

Instructions

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.

Serving suggestion

Crispy lettuce salad.

Variations

Make it gluten free: Check your bacon and canned tomatoes are gluten free brands, and use gluten-free breadcrumbs.

Nutrition Info (per serve)

Calories 342cal

Kilojoules 1430kJ

Protein 15g

Total fat 9g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 5g

Dietary fibre 4g

Sodium 330mg

Calcium 130mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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