Bisto
BBQ Mushrooms
Serves 10
Vegetarian
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Ingredients
100g brown rice
250ml Bisto Vegetable Bouillon (made as per instructions)
10 Portobello mushrooms
20ml olive oil
200g onion (finely chopped)
1 garlic clove (peeled and crushed)
200g goat’s cheese (crumbled)
10 cherry tomatoes
1 lemon (juice only)
100g breadcrumbs
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Eggs
Soybeans
Milk
Celery
Method
Step one
Cook the rice in the Bisto Vegetable Bouillon, with the lid on, for approximately 20 minutes.
Step two
Wash the mushrooms and pat dry.
Step three
Remove the stalks from the mushrooms and finely chop the stalks.
Step four
In the olive oil, sweat off the mushroom stalks, onions and garlic for approximately three minutes.
Step five
Add the rice to the onions and garlic, then allow to cool and mix in the goat’s cheese.
Step six
Cut the cherry tomatoes in half and toss in the lemon juice.
Step seven
Divide the mix into 10 and press into each mushroom.
Step eight
Press two halves of cherry tomato on top of the rice mixture and sprinkle over the breadcrumbs.
Step nine
Bake at 180°C, 350°F Gas Mark 4 for 15 minutes or until the breadcrumbs are golden brown, then serve.