Cheddar Cheese and Brown Rice Stuffed Mushrooms Recipe

Vegetarian brown rice and cheddar cheese stuffed Portobello mushrooms with balsamic vinegar.

Cheddar Cheese and Brown Rice Stuffed Mushrooms Recipe

Nutty Brown Rice, Cheddar cheese, and spring onions are the perfect filling for these stuffed Portobello mushrooms that cook as well on the BBQ as they do in the oven!

Course Main Course

Cuisine European

Diet Vegetarian

Keyword brown rice stuffed mushrooms, rice stuffed mushrooms, rice stuffed portobello mushroom recipes, stuffed mushrooms with rice and cheese

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 448kcal

Author Brian Jones

Ingredients

4 Portobello or Field Mushrooms 250g total
100 g Brown Basmati Grain Rice ¾-1 cup
100 g Mature Cheddar Cheese 1 Cup
3 tablespoon Balsamic Vinegar
4 Spring Onions
2 tablespoon Olive Oil
⅛ teaspoon White Pepper
Balsamic (reduction for dressing)
Salt (to taste)

Instructions

The Preparation:

Cook the rice as per the instructions on the packet, and allow it to cool a little
Remove the stalks from the mushrooms, cut them into a small dice and place them in a medium mixing bowl.
Slice the spring onions into rounds around 2-3mm (⅛") thick and throw them in with the mushroom stalks.
Grate the Cheddar cheese and chuck it into the bowl.
Add the brown rice, balsamic vinegar and white pepper, then mix well, have a taste and add salt if necessary.
Place the mushrooms on a baking tray, drizzle them with the oil and give each one a little sprinkle of coarse sea salt.

Cooking in the Oven:

Brush the mushrooms with the oil and season with salt and pepper.
Pile a quarter of the filling into each mushroom and place on a baking tray.
Cook in an oven at 220°C or 430°F for 13-18 minutes.
Serve with a drizzle of balsamic reduction.

Cooking on the BBQ:

Brush the mushrooms with the oil and season with salt and pepper.
Place the mushrooms cup-side down on the BBQ over the direct heat for 4-5 minutes.
Flip over the mushrooms and cook for a further 2-3 minutes until the base is lightly grilled.
Move the mushrooms off the direct heat of the charcoal.
Pile a quarter of the filling into each mushroom and close the lid of the grill and cook for 10-12 minutes.
Serve with a drizzle of balsamic reduction.

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