Portobello Mushroom, Rice and Vegetable Bake

Ingredients

• 4 large Portobello mushrooms, stalks removed
• 150g easy-cook long grain rice
• 3 tbsp olive oil
• 1 red onion or 6 spring onions, chopped
• 1 small courgette, chopped
• 2 tomatoes, chopped
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh chives or parsley
• 50g natural Greek yoghurt
• 100g Red Leicester or mature Cheddar cheese, grated
• Salt and freshly ground black pepper

Method

1. Cook the rice in lightly salted boiling water for 12 minutes, according to pack instructions.
2. Preheat the oven to 170°C.
3. Put the mushrooms, gills facing up, into a roasting tin. Chop the stalks.
4. Heat the olive oil in a large frying pan and cook the red onion or spring onions and courgette for 3-4 minutes. Add the tomatoes, chopped mushroom stalks and herbs and cook for another 1-2 minutes.
5. Drain the rice thoroughly and stir it into the vegetable mixture. Season with salt and pepper, then spoon into the mushrooms.
6. Mix together the Greek yogurt and cheese, then spoon it on top of the rice mixture. Transfer to the oven and bake for 25-30 minutes, until golden brown.

-TIP-

• Authentic Greek yoghurt works best in this dish, as it’s really thick and creamy.