Brown Rice Stuffed Mushrooms with Cheddar Cheese

Vegetarian brown rice stuffed mushrooms with cheddar cheese and balsamic vinegar that are just as good baked in the oven as on the BBQ.

This gloriously simple recipe takes about an hour to cook, and most of that time is taken up by cooking the brown rice, which you can do well in advance.

Vegetarian Stuffed Portobello Mushrooms

I love stuffing mushrooms; they are wonderful little flavour sponges. Soaking up whatever flavours you stuff them with and adding a rich meatiness to any dish.

The filling for these brown rice and cheddar stuffed portobello mushrooms started out as the filling for a tart, no less. It is simple to prepare and tastes fantastic.

Precooked and cooled brown rice is joined by some sharp cheddar cheese and balsamic vinegar.

Of course, being a Brit, sharp cheddar cheese needs onions, so we add spring onions to the mix to come up with the perfect light vegetarian meal.

If stuffed mushrooms are your thing, check out my other offerings. I have goat cheese and caramelised onion stuffed mushrooms, Lancashire cheese and bacon stuffed mushrooms and some wonderful minced beef stuffed mushrooms.

Frequently Asked Questions

What sort of mushrooms should I use?

You can use any old mushrooms for this recipe.

I usually prefer large portobello mushrooms because they tend to form a cup shape. It can be a bit fiddly getting everything to stay in place if you use flat mushrooms.

Can I use small mushrooms?

Yes, this dish makes a nice nibble for a dinner party or gathering. Aim for "two bite-sized" mushrooms and serve them warm rather than cold.

What cheese should I use?

Just like my Welsh Rarebit recipe, the secret to this recipe is your choice of cheese! There is lots of stuff out there labelled Cheddar that is frankly awful.

Firstly, cheddar should be sharp and crumbly. You need that sharp and salty flavour to contrast the almost sweet flavour of the salty balsamic vinegar.

Can I use store-bought cooked brown rice?

I don't usually use store-bought pre-cooked rice because I don't think it represents reasonable value for money.

However, I tested this with Tilda pre-cooked brown basmati rice after being asked this question, and it worked well.

Can I cook these in an air fryer?

Yes, however, you need a fairly large air fryer. They are also a little difficult to get out of the basket when they are hot; a 90° offset spatula helps if you have one.

Cook them at 200°C or 400°F for 9-12 minutes.

Serving Suggestions

I usually serve these rice-stuffed mushrooms as a light main course or for lunch with some salad leaves or a lightly dressed green salad.

They are also good with a side of spuds. I particularly like them with some Parmentier potatoes, which you can throw in the oven, or some crispy fried new potatoes.

However, they make a really nice side dish too.

I've served them with everything from pan-fried salmon to some nicely cooked rump steak and even my glazed bacon chops.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven or BBQ.
• Hob/stovetop.
• Small 17cm or 7" saucepan.
• Colander or sieve.
• Grater.
• Kitchen knife.
• Chopping board.
• Mixing bowl.
• A combination of weighing scales, measuring cups and spoons.