Baked Mushrooms With Spicy Rice and Corn

"From Australian Super Food Ideas May 2007. Make a great light meal. Suggested if serving to children omit chilli powder and adults could add tabasco or hot chilli sauce. Times are estimated."
 
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photo by mosma photo by mosma
photo by mosma
Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven to 180 degree celsius.
  • Heat oil in a large saucepan over medium heat, add chilli powder (if using) and then add rice, cook stirring, for 1 minute and then add stock. Cover and bring to the boil, reduce heat to low and cook for a further 10 minutes or until all stock is nearly all absorbed.
  • Remove pan from heat, add corn and cover and stand for 5 minutes.
  • Meanwhile, wipe mushrooms with paper towels and trim the stems.
  • Place on an oven tray, bake for 10 minutes or until tender.
  • Spoon avocado onto stem side of mushrooms, sprinkle with spring onions and cheese.
  • Bake for 5 minutes or until cheese just melts.
  • Stir rice with a fork to separate the grains. Add coriander and season with salt and pepper and stir to combine.
  • Spoon rice onto plates and top with mushrooms or serve mushrooms to side of rice.

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Reviews

  1. This was nice recipe, slightly different, enjoyed the mushrooms and rice combination, add in avocado and cheese and it is a perfect combination.
     
  2. This was great! It was so easy to make, tasted delicious, and was light but satisfying. The rice was soooo good! I used portabello mushrooms. The peel was a little tough. Next time I think I will grill or broil the mushrooms with some pam and salt and pepper to give it better texture (or peel it).
     
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