Ingredients
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800 gr fresh flat BBQ mushrooms
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1 carrot
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1 onion
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1 parsnip
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150gr cabbage
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1/2 red capsicum
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1/2tsp smoked paprika
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1/2tsp dill
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1 cup Jasmine rice
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2 cups boiling water
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5 tbs tomato puree
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1 cup cold water
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2 tsp vegetable salt
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5 tbs olive oil
Directions
Steps
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1
Done
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Preheat oven to 200C. Clean mushrooms and place them in a deep tray. |
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2
Done
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Place the carrot, onion, parsnip, cabbage and capsicum in the food processor. Chop until about the size of finely chopped onion. Transfer the chopped veggies to a non stick pan. Add the oil, dill, parsley, stock cubes, 1ts veggie salt, paprika powder and 1/2 cup of the hot water. Combine gently and place on cook top over high heat. When it starts to boil, cover and reduce to medium heat. Allow to simmer for approximately 10 minutes until veggies soften. |
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3
Done
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Add the tomato puree, rice and 1 1/2 cup hot water. Gently combine, cover and leave over medium heat until the water is absorbed. Remove from heat and place a scoop of the rice mixture on top of each mushroom. |
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4
Done
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In a bowl combine 1 cup of water with the rmainder veggie salt. Pour it in the tray. Drizzle about 2 Tb of olive oil over the mushrooms in the tray. Cover with aluminium foil and place in the oven. Cook for 30 minutes. Enjoy with a hearty salad! |
