1/1 Photo of 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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- 2 teaspoons olive oil
- 1 teaspoon chili powder (mexican optional, see introduction)
- 1 cup long grain rice (rinsed)
- 2 cups vegetable stock (or chicken if not doing vegetarian)
- 270 g corn kernels (can, drained)
- 4 large mushrooms (flat or fields)
- 1 large avocado (mashed)
- 2 spring onions (scallions sliced)
- 1 cup tasty cheese (grated)
- 1/4 cup coriander leaves (cilantro)
- 1Preheat oven to 180 degree celsius.
- 2Heat 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.
- 3Remove pan from heat, add corn and cover and stand for 5 minutes.
- 4Meanwhile, wipe mushrooms with paper towels and trim the stems.
- 5Place on an oven tray, bake for 10 minutes or until tender.
- 6Spoon avocado onto stem side of mushrooms, sprinkle with spring onions and cheese.
- 7Bake for 5 minutes or until cheese just melts.
- 8Stir rice with a fork to separate the grains. Add coriander and season with salt and pepper and stir to combine.
- 9Spoon rice onto plates and top with mushrooms or serve mushrooms to side of rice.
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Nutritional Facts for Baked Mushrooms With Spicy Rice and Corn
Serving Size: 1 (309 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 487.3
- Calories from Fat 207
- Total Fat 23.0 g
- Saturated Fat 8.7 g
- Cholesterol 34.6 mg
- Sodium 222.9 mg
- Total Carbohydrate 58.2 g
- Dietary Fiber 6.9 g
- Sugars 1.2 g
- Protein 15.7 g
The following items or measurements are not included: