Goats Cheese Stuffed Portobello Mushrooms On Basmati Rice With Parmesan Parsley Sauce.

Ingredients: Duration of Cooking: Approx 50 minutes

For the Stuffed Mushrooms:

• Portobello Mushrooms

• Goats Cheese

• 1 Egg

• Parsley

• Cheddar Cheese

• Crispy Breadcrumbs

For the Rice:

• Basmati Rice

For the Sauce:

• 50g of Butter

• 50g of Flour

• 400ml Hot Milk

• 40g of Parmesan Cheese

• 30g of Chopped Parsley

Directions:

Mushrooms:

Step 1: Clean the mushrooms by removing the skins.

Step 2: Blend the goats cheese together with one egg and some chopped scallions.

Step 3: Fill up the mushroom heads equally with the goats cheese mixture and add some breadcrumbs.

Step 4: Place it into a preheated oven at 180 degrees for 15-20 minutes. Then add cheddar cheese on the top and let it turn golden brown before taking them out of the oven.

Rice:

Step 5: Add a small drop of oil to a saucepan then add your rice, when the rice turns translucent add some cold water and salt to the rice then cook it for about 10 minutes. When it picks up the creamy rice pudding form turn the gas off and cover it for another 10 minutes. It will allow the rice to soak up the rest of the water.

Parsley Sauce:

Step 6: Heat up the milk. In a separate saucepan add butter, when it's melted add the flour and then gradually add the milk and mix. Make sure the sauce is nice and creamy then add the grated parmesan cheese and chopped parsley.

Enjoy!

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