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Baked mushrooms with spicy rice and corn
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Capture the vibrant flavors of Mexico in this delicious and nutritious side dish.
Ingredients:
  • 9.20 gm olive oil
  • 1 tsp Mexican chilli powder
  • 200.00 gm white long-grain rice, rinsed
  • 510.00 gm chicken style liquid stock (see notes)
  • 270g can corn kernels, drained
  • 4 large flat mushrooms
  • 1 large avocado, mashed
  • 2 green onions, sliced
  • 250.00 ml grated tasty cheese
  • 62.50 ml coriander leaves
Instructions:
  • 1. Preheat your oven to 180°C. 2. Heat oil in a large saucepan over medium heat, then sprinkle in chilli powder followed by rice. Stir and cook for 1 minute. 3. Pour in the stock, cover, and bring to a boil. 4. Reduce heat to low, cover, and simmer for 10 minutes until the stock is nearly absorbed. 5. Remove the pan from heat, stir in the corn, cover, and let it rest for 5 minutes before serving.
  • - Gently clean mushrooms with paper towels and remove the stems. Arrange them on a baking tray. Bake for 10 minutes until soft. Top each mushroom with avocado, green onions, and cheese. Bake for an additional 5 minutes until the cheese is perfectly melted.
  • Fluff the rice with a fork to separate the grains. Mix in coriander, season with salt and pepper, and stir well. Plate the rice, then layer with mushrooms. Enjoy your delicious dish.

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