Serves 4

4 Portobello Mushrooms
Salt and pepper
2 Tbs olive oil
2 cups cooked rice
100g Cheddar cheese, grated
125g Cream cheese
2 tsp chopped garlic
3 Tbs chopped coriander
1 Tbs chopped thyme


Preheat oven to 180C

Place the mushrooms, gill-side up, onto a greased oven tray.

Season with salt and pepper, then drizzle with olive oil and roast for 20 minutes until the mushrooms become tender.

In a bowl, mix together the rice, cheddar (save a bit for sprinkling on top), cream cheese, garlic, thyme and coriander then season with salt and pepper.

Spoon mixture onto the mushrooms and a sprinkle remaining cheddar on top.

Bake in the oven for 30 minutes until the topping is golden and bubbling.