Portobello Mushrooms Stuffed With Spinach and Rice

This is a great way to use up any left over rice and is a lovely satisfying, filling dish. I served this with some sea bass and it really worked well together. The spinach and the garlic in the rice bring out totally new flavours and tastes amazing. 

Makes 4 Mushrooms

 

Ingredients

8 oz Cooked Cold Rice

2 Balls of Frozen Chopped Spinach- Leave to Defrost at Room Temperature

2 Cloves of Garlic- Crushed

1tsp Dried Mixed Herbs

Salt to Taste

4 Portobello Mushrooms

Any Cheese to Sprinkle

Breadcrumbs for Sprinkling

Olive Oil

 

Method

In a bowl mix the rice together with salt, herbs, garlic and spinach. Wash the mushrooms and pat dry. Do not peel the mushrooms as I find it tends to release more water. Many people peel mushrooms but you really don’t need to do that, just wash out any dirt and dry with a towel. Arrange the mushrooms on a baking tray with the stem of the mushrooms facing up. Divide the rice equally onto the mushrooms. Sprinkle some breadcrumbs on each mushroom and then some cheese. Finally sprinkle some olive oil on each mushroom and cook in a pre heated oven at 190-200c. You do not need to overcook mushrooms, once the cheese has turned golden colour, take them out.

Ready to serve. Delicious!