150g easy-cook long grain rice
4 large Portobello mushrooms, stalks removed
3 tbsp olive oil
1 red onion or 6 spring onions, chopped
1 small courgette, chopped
2 tomatoes, chopped
1 tbsp chopped fresh thyme
1 tbsp chopped fresh chives or parsley
50g natural Greek yoghurt
100g Red Leicester or mature Cheddar cheese, grated
Salt and freshly ground black pepper
This portobello mushroom bake makes a tasty midweek meal. It’s vegetarian, though meat-eaters will love it too!
Prep time: 20 minutes / Cook time: 30 minutes
Cook the rice in lightly salted boiling water for 12 minutes, according to pack instructions.
Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
Put the mushrooms, gills facing up, into a roasting tin. Chop the stalks.
Heat the olive oil in a large frying pan and cook the red onion or spring onions and courgette for 3-4 minutes. Add the tomatoes, chopped mushroom stalks and herbs and cook for another 1-2 minutes.
Drain the rice thoroughly and stir it into the vegetable mixture. Season with salt and pepper, then spoon into the mushrooms.
Mix together the Greek yogurt and cheese, then spoon it on top of the rice mixture. Transfer to the oven and bake for 25-30 minutes, until golden brown.
Cook’s tip: Authentic Greek yoghurt works best in this dish, as it’s really thick and creamy.
Cost per recipe: £3.92 Cost per portion: 98p
Nutritional values per portion:
Energy 402 kcal
Carbohydrate 37g of which sugars 7.3g
Fat 21g of which saturates 7.8g
Sodium 0.4g or equivalent as salt 1g
Contains: Gluten, Wheat, Eggs, Milk May Contain: Mustard, Sesame