Baked Mushrooms With Spicy Rice and Corn Recipe

Name: Baked Mushrooms With Spicy Rice and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ¼ cup coriander leaves (cilantro)

Servings: persons

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)
¼ cup coriander leaves (cilantro)

1
Preheat oven to 180 degree celsius.
2
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.
3
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.
4
Remove pan from heat, add corn and cover and stand for 5 minutes.
5
Meanwhile, wipe mushrooms with paper towels and trim the stems.
6
Place on an oven tray, bake for 10 minutes or until tender.
7
Spoon avocado onto stem side of mushrooms, sprinkle with spring onions and cheese.
8
Bake for 5 minutes or until cheese just melts.
9
Stir rice with a fork to separate the grains.
10
Add coriander and season with salt and pepper and stir to combine.
11
Spoon rice onto plates and top with mushrooms or serve mushrooms to side of rice.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Baked Mushrooms With Spicy Rice and Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Mushrooms With Spicy Rice and Corn

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