Stuffed mushrooms & red organic rice

Serves 6


6 large mushrooms

1 brown onion, chopped finely

1 stick celery, finely chopped

2 tbs olive oil

150g cream cheese

1/2 cup parsley, chopped finely

1 garlic clove, chopped finely

1/4 cup fresh bread crumbs

salt and freshly cracked black pepper

For the rice

1 cup red organic rice

1 red onion, finely chopped

1 garlic clove, finely chopped

1 green pepper, finely chopped

1/2 leek – white part only, finely chopped

1/2 cup Dill, finely chopped

4 tbs Tamari or soy sauce

3 tbs sunflower seeds

2 tbs olive oil



  1. Preheat the oven to 180C
  2. Take the stems from the mushrooms and finely chop, set aside.
  3. In a large non stick frying pan, over a medium heat, cook the onion and garlic for 5 minutes or until soft. Then add the mushroom stems, parsley and celery, cook a further 2 minutes and set aside to cool in a large bowl.
  4. When the mushroom mixture has cooled to room temperature, mix in the cream cheese, season with salt and pepper.
  5. Take a tablespoon of the cheese mixture and place gently inside each of the mushroom lids. Roll the cheese side into the breadcrumbs.
  6. Place the mushrooms on a baking tray, cook for 20 minutes or until golden.
  7. Meanwhile, cook the rice to instructions, drain and set aside.
  8. In a large frying pan, over a medium heat, cook the onions, leek & garlic in olive oil for 5 minutes. Add the green pepper and cook for a further 4 minutes.
  9. Add the rice to the pan with, dill and sunflower seeds. Stir in tamari and season to taste.
  10. Serve the rice onto a large serving plate and add the cooked mushrooms on top, sprinkle with extra dill and parsley.




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