Rice & Veg Stuffed Mushrooms
Nb persons: 1
Yield: 363 cals
Preparation time:
Total time:
Source: Tesco Diets
| 1½ oz | brown rice |
| 5 oz | large open mushrooms |
| 1 tsp | olive oil |
| ½ | onion |
| ½ | green pepper |
| 1 pinch | dried basil |
| 1 tbsp | lower fat cream cheese |
| 1 serving | salad leaves, additional |
| 2 oz | cucumber, additional |
| 1 | tomato, additional |
| 1 tbsp | carrot, additional, grated |
| 2 oz | frozen sweetcorn, additional |
| 1 tsp | low fat salad dressing, additional |
1. Preheat the oven to 180°C..
2. Prepare the rice according to package directions, omitting any added fat and salt. Set aside.
3. Clean mushrooms and discard stems. Sauté mushrooms in oil in a large non-stick frying pan. Set aside.
4. Sauté chopped onions, chopped pepper and basil until onions are golden. Stir in rice and cream cheese.
5. Arrange mushrooms on a baking tray and divide rice mixture between mushrooms. Bake for 10 minutes.
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