Vegan Brown Rice Pesto Stuffed Mushrooms and Tomatoes


Super tasty, healthy mushrooms stuffed with roasted zucchini pesto that can be served as an appetizer, side dish or as finger food. You can use any mushrooms you have at hand, but for this particular dish a small mushroom is preferable. I saw that I had a lot of tomatoes too, so I went ahead and stuffed them, after I had taken out the seeds.


Ingredients:
  • 1 large box of champignon mushrooms (or other mushroom of your choice) and/or tomatoes
  • 100g dry brown rice
  • Roasted zucchini pesto

Brown rice mixed with the zucchini pesto

Directions:
  1. Combine 1 part rice with 2 parts water and cook until done. I use long grain brown rice and it takes approximately 30-50 minutes. While that is cooking prepare the pesto as written in the recipe (link above). When the rice is cooked combine the pesto with the rice and mix thoroughly.
  2. Preheat the oven to 175 degrees Celcius/347 degrees Fahrenheit. Wash the mushrooms well, and pop the stem off each of them before placing them on an oven proof pan. Stuff each mushroom/tomato with about 1 heaped tablespoon of rice-pesto, more or less depending on the size. Place it in the oven for 15-30 minutes or until the rice is golden and has a crispy surface.

Whenever you want more flavorful rice you can go ahead and make the roasted zucchini pesto, and mix it in with the rice before serving. Hope you liked this recipe, and let me know how you did!

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