Bisto BBQ Mushrooms

Food Main Courses Starters Vegetarian

Premier Foods

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Prep: 20 minutes

Cook: 40 minutes

10 Servings

Ingredients

Allergens - Milk, Egg, Wheat, Soya, Celery

100g brown rice

250ml Bisto Vegetable Bouillon (made as per instructions)

10 Portobello mushrooms , washed & pat dry

20ml olive oil

200g onion, finely chopped

1 garlic clove, peeled & crushed

200g goat’s cheese, crumbled

10 cherry tomatoes

1 lemon, juice only

100g breadcrumbs

Method

Cook the rice in the Bisto Vegetable Bouillon, with the lid on, for approximately 20 minutes (add more Bouillon if required)
Remove the stalks from the mushrooms and finely chop the stalks
In the olive oil, sweat off the mushroom stalks, onions and garlic for approximately 3 minutes
Add the rice to the onions and garlic, then allow to cool and mix in the goat’s cheese
Cut the cherry tomatoes in half and toss in the lemon juice
Divide the mix into 10 and press into each mushroom
Press two halves of cherry tomato on top of the rice mixture and sprinkle over the breadcrumbs
Bake at 180°C for 15 minutes or until the breadcrumbs are golden brown, then serve. Serve two mushrooms for a vegetarian main course