Large portobello caps hold a filling of fluffy rice, finely chopped broccoli and cheddar. A short first bake lets the mushrooms release liquid, helping the filling stay distinct instead of soggy.
Ingredients
- 8 large portobello mushrooms
- 150 g dry long-grain rice
- 300 ml water
- 200 g broccoli florets, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 120 g grated cheddar
- ½ tsp salt
- ¼ tsp black pepper
Method
- Heat the oven to 200°C / 400°F. Put rice and 300 ml water in a small saucepan. Bring to a boil, cover and simmer on low for about 12 minutes or according to the package directions. Remove from heat and rest covered five minutes.
- Wipe the mushrooms clean. Remove and finely chop their stems. Brush the caps with one tablespoon oil and place gill-side up in a large baking dish. Bake empty for eight minutes, then carefully tip out pooled liquid.
- Heat the remaining oil in a skillet. Cook onion and chopped stems for five minutes. Add garlic and broccoli with two tablespoons water, cover and cook for four minutes until the broccoli is just tender.
- Fluff the rice and mix with the cooked vegetables, 80 g cheddar, salt and pepper. Divide evenly between the mushroom caps, gently mounding the filling.
- Sprinkle with the remaining 40 g cheddar. Bake for 15–18 minutes until the mushrooms are tender, the filling is hot and the cheese is melted with golden spots.
- Rest five minutes before serving two caps per person. Use a wide spatula to support each mushroom.
- Refrigerate leftovers promptly, within one hour when possible, in shallow containers. Eat within one day because the filling contains cooked rice. Reheat only once until steaming hot throughout.
Use roomy caps
Choose eight broad mushrooms of similar size so they bake evenly and hold the rice mixture.
Drain the first juices
Tip out liquid released during the initial bake before adding the filling.
Chop broccoli small
Small florets mix through the rice and soften quickly in the skillet.
FAQs
- How many servings does this make?
-
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
-
Rest five minutes before serving two caps per person. Use a wide spatula to support each mushroom.
- How should I store leftovers?
-
Refrigerate leftovers promptly, within one hour when possible, in shallow containers. Eat within one day because the filling contains cooked rice. Reheat only once until steaming hot throughout.
