Baked mushrooms stuffed with rice and lentils

August 01 2017

These vegetarian stuffed mushrooms, flavoured with fresh onions and garlic too, are a wonderful starter, lunch or side dish.

Ingredients (serves 4):

  • 120g long-grain brown rice, rinsed in several changes of water
  • 120g brown lentils
  • 400ml low-sodium vegetable stock
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 65g raw cashews
  • 4 Portobello mushrooms, peeled
  • 2 spring onions, finely sliced
  • Salt
  • Freshly ground black pepper

Method: 

  1. Bring 400ml of water to the boil in a saucepan. Stir in the rice, return to the boil, and then cover with a lid and cook over a low heat until the rice is tender and fluffy (approx. 12-15 minutes).
  2. In the meantime, combine the lentils and stock in a saucepan. Bring to the boil, cook for 3-4 minutes, and then return to a gentle simmer until the lentils are tender to the bite, about 10-15 minutes. Set aside once ready.
  3. Remove the rice from the heat when ready and set aside to cool for 10 minutes, still covered.
  4. Preheat the oven to 180°C (160° fan or gas mark 4).
  5. Heat 1 tbsp of olive oil in a saucepan set over a medium heat. Add the onion, garlic, and a pinch of salt, sweating until softened, about 5 minutes. Scrape into a mixing bowl.
  6. Fluff the rice with a fork before adding to the onion and garlic. Stir in the lentils, cashews, and some salt and pepper to taste.
  7. Remove the caps from the mushrooms and finely chop. Stir into the rice and lentils before spooning the filling back into the mushrooms.
  8. Arrange in a baking dish and drizzle with the remaining olive oil. Bake for 20-25 minutes until the mushrooms are tender to the tip of a knife.
  9. Remove from the oven and leave to stand briefly before serving with a sprinkling of sliced spring onions.

 

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