Wild Garlic And Mushroom Rice Stuffed Courgettes
Wild Garlic And Mushroom Rice Stuffed Courgettes - lovely spring meal, not too much hassle.
Servings: 2 people
Ingredients
- 2 medium/large courgettes halved and middle section scooped out
- 4 heaped tbsp cooked white rice I used leftover
- 2 large chestnut mushrooms or Portobello
- 2 handfuls fresh wild garlic
- 1/2 large onion finely chopped
- 2-3 cloves garlic finely sliced or minced
- 250 ml vegetable broth
- 4 tbsp olive oil
- salt and pepper to taste
Instructions
- If you haven't got any leftover rice, cook some that makes about 4 heaped tablespoons of it. Any white rice will do.Heat 2 tbsp in a frying pan of oil and add the onions and let it soften for a few minutes. Then add the mushrooms and the rice, finally the wild garlic and the broth. Cook until the stock is evaporated and the mixture is still moist - as it's going into the oven, we don't want it to be too dry.
- Next, slice the courgettes in half lengthways and scoop out the middle of the courgettes with a teaspoon (seeds and flesh). You can save this for later, it's great in anything veggie stew or sauce.Stuff the courgettes with the rice mixture. Place the courgettes into a baking dish, drizzle a little olive oil over and around the stuffed vegetables and bake for 30-35 minutes on 175 Degrees. You sprinkle them with vegan or normal cheese halfway through so that it melts but won't burn.
- When ready, serve immediately.
