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Ingredients

4 (400g) large field mushrooms, stems removed
olive oil cooking spray
3/4 cup cooked white rice
1 teaspoon mild curry powder
1/2 teaspoon ground turmeric
4 green onions, finely chopped
1 garlic clove, crushed
2 tablespoons flat-leaf parsley leaves
2 large tomatoes, finely chopped
20g baby rocket, to serve

Method

Step 1 Preheat oven to 200°C. Place mushrooms, stem-side up, in a single layer in roasting pan.
Step 2 Heat a large, non-stick frying pan over medium heat. Spray with oil. Add rice, curry powder, turmeric, onion and garlic. Cook, stirring, for 3 minutes or until heated through.
Step 3 Chop half the parsley. Add to frying pan with tomato. Cook, stirring, for 3 minutes.
Step 4 Spoon rice mixture into mushrooms. Spray tops with oil. Roast for 25 minutes or until mushrooms are tender.
Step 5 Transfer mushrooms to a serving plate.Sprinkle with remaining parsley leaves. Serve with rocket.

Spicy stuffed mushrooms

How to make Spicy stuffed mushrooms

Ingredients

Method