Vegan Stuffed Mushrooms
In my house there’s always leftover rice and bread. The rice is usually a cup or ½ a cup and, as such, isn’t useful for much. The thing is that I absolutely hate to throw food away; I really, really hate it! So, I often lay awake at night, dreaming of ways to use leftovers (not really, but that sounded good. Haha 😂)(But, I do dream about 🍱 food, honestly!)
Anyway, this recipe makes short work of leftover rice and stale bread. You need to break up the bread into chunks and pop it into a blender to make breadcrumbs.
I’m (very) lazy, (haha), so as with most of my recipes this takes almost no effort at all to prepare and uses only a few ingredients (less dicing 😉). However, the result is entertainment-worthy - you could really serve this at a fancy dinner party.
_ 400g Portobello mushrooms 🍄
_ 15 Calamata olives 🫒
_ 10 cherry tomatoes 🍅
_ 1 cup of cooked white rice 🍚
_ ¼ white or red onion 🧅
_ Salt & Freshly ground black pepper to taste
_ Handful of fresh basil leaves 🌿
_ 2 slices of stale bread 🍞
_ 3 cloves of garlic 🧄
_ Dice the tomatoes, olives, garlic, basil leaves and onion, finely.
_ Cook up some white rice if you’re not using leftovers
_ Make the breadcrumbs in a blender
_ Remove the stalks from the mushrooms and dice them, finely
_ Sauté the onion and mushroom stalks, until the onion is translucent (about 4 minutes)
_ Add ½ the garlic to the pan and sauté for a further minute. Be careful not to burn the garlic.
_ Remove from the heat and add half the 🌿 basil.
_ Stir in the tomatoes and the olives. Add about a cup of rice, stir. Add salt and pepper to taste.
_ Lay the mushrooms onto a greased baking tray and stuff each one with the rice mixture. Drizzle a little olive oil over each one.
_ Mix the balance of the garlic and basil and top each mushroom with a little of this mixture.
_ Top each mushroom with a layer of breadcrumbs and dot with margarine (vegan)
_ Bake at 180 degrees Celsius for around 40 minutes (until the topping is golden brown and the mushrooms, soft, but still slightly firm.)
All images and videos are my own shot using my iPad and manipulated using Video Shop
The recipe was developed by me