Grilled Mustard Mushrooms
No Count
Serves 4
200g brown rice
4 large flat
mushrooms
225g ripe
tomatoes, chopped
225g baby
spinach leaves
2 tsp
2 krisprolls
made into crumbs
Put the rice
on to cook according to packet instructions.
Destalk the
mushrooms, roughly chop the stalks and set aside. preheat the grill and
season the mushroom caps. Grill for 8 minutes, turning once.
Meanwhile
throw the chopped stalks into a pan with the tomatoes. Season and cook
for 2 more mins.
Spoon the
mixture into the mushroom caps and scatter with the krisproll crumbs.
Grill under a medium heat for 3 mins and serve on a bed of the rice.
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