Portobello Mushrooms Stuffed with Black Rice & Sun Dried Tomatoes
Prep time
Cook time
Total time
  • 4 portobello mushrooms
  • ½ cup of sun dried tomatoes (hydrated in water or oil)
  • ½ cup of black rice
  • ¼ cup of sweetcorn
  • a handful of basil
  • olive oil
  • salt and pepper
  1. Cook the black rice on the hob until al dente (this took me about 20 minutes).
  2. Remove the stalks of the mushrooms, carefully, without perforating the skin. Save the stalks.
  3. Coat the mushrooms with olive oil and set aside.
  4. To make the stuffing, finely chop the mushroom stalks, sun dried tomatoes and basil, and mix in a bowl.
  5. Add the black rice and sweetcorn, season with salt and pepper.
  6. Stuff the mushroom cups, and bake for 15 minutes on a wire rack for 15 minutes at 180 degrees. Line the bottom of the oven with a tray or foil as the juices from the mushrooms will drip.
Recipe by Mari Jasmine at http://marijasmine.com/wellness/food/portobello-mushrooms-stuffed-with-black-rice-sun-dried-tomatoes/