Stuffed Portobello Mushrooms with Blue Cheese and Wholegrain Basmati and Wild Rice

  • Time: 1 hour
  • Serves: 2
  • Level: easy

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Tilda’s packets of microwave rice are not only convenient, they;re also tasty and can inspire your cooking.

What you need

1 pack of Tilda Microwave Wholegrain Basmati and Wild Rice 250g

For the mushrooms

Two large portobello mushrooms

4 spring onions chopped finely

1 garlic clove chopped finely

1 stick of celery chopped to fine dice

60g unsmoked pancetta, bacon or ham, chopped

60g fresh white breadcrumbs

1 tsp chopped fresh thyme leaves

30g chopped fresh parsley

40g chopped walnuts

200 ml chicken or vegetable stock

100g piccante gorgonzola – or other blue cheese

Lemon

For the salad

Handful each of rocket and baby leaves

Olive oil

Lemon



Dad's Recipe Tales

When time is precious and you need a quick solution for a mid-week supper, Tilda’s packs of steamed rice are a great way to plan and prepare an easy meal.

At What Dad Cooked, I’m never shy of cooking rice from scratch. I know of the quality of Tilda’s dried grain rice, but I am also drawn to their convenient packages of ready-cooked steamed rice. The range is wide and varied: from plain white jasmine and brown basmati rice, to flavoured and specialty rice such as pilau rice, coconut or lime and coriander. I like to heat the plain rice as a simple accompaniment to meals or fry it in a wok straight from the pack or bake it with other ingredients in the oven.

I also enjoy cooking with Tilda’s flavoured and specialty packs of steamed rice. One of my favourites is the Wholegrain Brown Basmati and Wild Rice. Being a good source of fibre, it is immediately compelling as a healthy component of a meal – and because brown and wild rice are quite time consuming to cook from their raw state, it’s especially convenient.

I often use Tilda’s Wholegrain Brown Basmati and Wild Rice in wholesome salads with added seeds, nuts, lentils, and seasonal vegetables. Being a whole food, it’s also great as basis of vegetarian or vegan dishes and works perfectly with roasted vegetables such as squash, aubergine, courgettes – and particularly mushrooms (which is the idea behind my portobello mushrooms and blue cheese recipe here).

With their microwave rice range, Tilda have done most of the groundwork for all kinds of all-in-one rice dishes. Many recipes require pre-cooked rice, such as stir-fries or kedgerees – other dishes can be adapted to make quick, pilaffs, paellas, or biryanis – the possibilities are endless…

There’s a clever idea behind Tilda’s unique range of flavoured microwave rice: not only is it high quality, tasty and authentic, but it can also help inspire interesting and different recipe ideas through exploring cuisines and flavours of the world. In this way Tilda’s ready-cooked steamed rice really can elevate your family meals. What’s more, you can now get 50p OFF pouches of Tilda Wholegrain Basmati and Wild Rice using the following link://bit.ly/TildaMicrowaveOffer.

NB: Bill is a brand ambassador for Tilda and all thoughts and opinions are his own and not those of Tilda.

How Dad Cooked It

  1. Preheat the oven to 200C, Gas 6
  2. Pull the stem from the mushrooms and chop finely. Put in a pan with the onions, garlic, celery and pancetta with a little olive oil and fry on medium high heat for 5 minutes.
  3. Add the breadcrumbs, thyme, parsley, half the walnuts and a couple spoonsful of stock to the pan, turn off the heat and stir. Season with a squeeze of lemon, and a little salt and pepper.
  4. Fill each mushroom with stuffing and place in an oven dish. Drizzle olive oil over each stuffed mushroom. Add the remaining stock to the dish cook in the oven for 20 – 25 minutes or until the stuffing is lightly browned.
  5. Add the gorgonzola to top of each mushroom’s stuffing and add the rice around the mushrooms, return to the oven and cook for 5-10 minutes until the rice is hot and the cheese has melted.
  6. Mix the rocket and leaves to make a salad and dress lightly with olive oil and a squeeze of lemon.
  7. Place a mushroom on each plate and surround with rice. Sprinkle the remaining chopped walnuts over the mushrooms. Serve with salad.

 

 

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