Stuffed Field Mushrooms

This dish has got a bit of everything: iron, zinc, calcium, vitamins, protein, etc!

Stuffed field mushrooms:

Ingredients:

4 large field mushrooms
30g butter
1 leek, sliced
2-4 cloves garlic, crushed
2 tsp cumin seeds
1 tsp ground coriander
1/4-1/2 tsp chilli powder
2 tomatoes, chopped
2 cups mixed frozen vegetables (peas, corn, carrot = fine)
1/2 cup cooked white rice
1/3 cup grated Cheddar Cheese
1/4 cup grated Parmesan Cheese
1/4 cup cashews, chopped

Method:

1. Preheat oven to moderately hot (200*C). Wipe the mushrooms with a paper towl. Remove the stalks and chop them (the stalks) finely.

2. Meanwhile, melt the butter in a pan. Add the chopped mushroom stalks and leek, and cook for 2-3 mins, or until soft. Mix in garlic, cumin seeds, ground coriander and chilli powder and cook for 1 min or until the mixture is fragrant.

3. Stir in tomato and frozen vegetables. Bring to the boil, reduce the heat and simmer for 5 mins. Stir in the rice and season well.

4. Spoon the mixture into the mushroom cups, sprinkle with the Cheddar and Parmesan, and bake for 15 mins, or until the cheese has melted. Scatter the cashews on top to serve.

Serves: 4

Rating: ???