It’s been a while since I posted a recipe! I was actually on hiatus from getting messy in the kitchen since I took my food intolerance test. Having to avoid certain food items hindered my creative process, and I’ll admit that for a while, I was a little uninspired. However, I’ve seen progress since I took the test last year, and now, being less being sensitive to many ingredients, I’m back in the kitchen! Very happy to say I’ve been working on a few exciting food related projects which will be coming your way soon!
In the mean time, here is my recipe for stuffed Portobello mushrooms. You know I love a good edible vessel, and mushrooms are no exception! I love the meaty, juicy texture of mushrooms, and they’re even better when stuffed with such colourful ingredients. These little bites are great as a starter, or you could even serve a couple of them as a main.
- 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
- Cook the black rice on the hob until al dente (this took me about 20 minutes).
- Remove the stalks of the mushrooms, carefully, without perforating the skin. Save the stalks.
- Coat the mushrooms with olive oil and set aside.
- To make the stuffing, finely chop the mushroom stalks, sun dried tomatoes and basil, and mix in a bowl.
- Add the black rice and sweetcorn, season with salt and pepper.
- 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.