Rice Stuffed Brown Mushrooms
4 large brown mushrooms
Salt and pepper
1 tsp chopped thyme
2 Tbs olive oil
2 spring onions, finely chopped
2 cups cooked Spekko Saman brown rice
100g Lancewood Cheddar cheese, grated
125g Lancewood smooth cottage cheese
2 Tbs chopped coriander
Preheat oven to 180C
Place the mushrooms, gill-side up, onto a greased oven tray.
Season with salt and pepper, then sprinkle with the thyme, then drizzle with olive oil and roast for 20 minutes until the mushrooms become tender.
In a bowl, mix together the spring onions, rice, cheddar, cottage cheese and coriander then spoon mixture onto the mushrooms.
Bake in the oven for 10 minutes until the topping is golden and bubbling.