Mushrooms stuffed with blue cheese and beetroot risotto

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Ingredients

  • 1.5 cup uncooked rice
  • 1 chicken stock cube
  • 2 large beetroots (steamed)
  • 50 grams Soft, creamy blue cheese (like Castello Danish style blue cheese)
  • 40 grams grated parmesan
  • 4 large white mushrooms
Time
20-40 minutes
Difficulty
Easy
Serves
4
Special options
Wheat-free, Vegetarian, Egg-free, Nut-free

Super easy, tasty meal that you can whip up very quickly.

Method

Cook the rice with the chicken stock cube added to the water. Follow the instructions on the packet of the rice you chose or follow your rice cooker instructions if you have one.

Peel the skin off the beetroot. Cut the beetroot into cubes. Tip: You might want wear gloves to stop your skin from getting stained.

When the rice has cooked, mix the beetroot and blue cheese into the rice. Add salt and pepper to taste.

Preheat the oven to 180 degrees (fan-forced) or 200 degrees (conventional)

Remove the stalks from the mushrooms and scoop the rice mixture into the mushroom. You can use a spoon to smooth the rice into the mushroom.

Sprinkle with parmesan and put in the pre-heated oven for 20-30 mins. Remove the mushrooms when the rice mixture mixture starts to look golden on top.

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