Stuffed Mushrooms With Herb Sauce Recipe

Name: Stuffed Mushrooms With Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g brown rice; 12 giant mushrooms, wiped with kitchen paper and stems removed; 250 g carrots, peeled and cut into thin slices; 250 g courgette, finely diced; 1/2 litre instant vegetable stock; 100 g Gouda cheese, coarsely grated; 50 g sunflower seeds; 150 g creme fraiche; None None curry powder; 25 g butter; 25 g flour; 1/4 litre milk; 1 bunch parsley, leaves chopped; 1 bunch chives, chopped

Servings: persons

100 g brown rice
12 giant mushrooms, wiped with kitchen paper and stems removed
250 g carrots, peeled and cut into thin slices
250 g courgette, finely diced
1/2 litre instant vegetable stock
100 g Gouda cheese, coarsely grated
50 g sunflower seeds
150 g creme fraiche
None None curry powder
25 g butter
25 g flour
1/4 litre milk
1 bunch parsley, leaves chopped
1 bunch chives, chopped

1
Cook the rice according to package instructions. Chop the mushroom stems finely and add them to a pan with the other vegetables and the hot stock. Cook for 2-3 minutes, drain and save the stock. Mix together the cooked rice, chopped mushroom stems, 2 /3 of the vegetables and sunflower seeds, cheese and sour cream. Season with salt, pepper and curry spices
2
Preheat the oven 400u00b0F. Fill the mushrooms with rice mixture and place in a large ovenproof dish. Add the remaining vegetables and 1 cup of the stock to the dish, bake for about 25 minutes.
3
Meanwhile, melt the butter in a pan, add the flour and cook for 2 mins. In another pan heat the milk and remaining stock. Gradually add the hot liquid to the butter mixture and stir with a whisk until the sauce comes to a boil and is thickened. Turn the sauce down to a low heat. Saving a few for garnish, add the chopped herbs and season to taste with salt and pepper.
4
Transfer the stuffed mushrooms and vegetables to a serving platter. Spoon over the herb sauce and garnish with sunflower seeds and herbs.

477

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 14 ingredients. The key ingredients include: 100 g brown rice, 12 giant mushrooms, wiped with kitchen paper and stems removed, 250 g carrots, peeled and cut into thin slices, 250 g courgette, finely diced, and more.

Yes, Stuffed Mushrooms With Herb Sauce falls under the Snacks & Appetizers 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.

Stuffed Mushrooms With Herb Sauce

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