Portobello mushrooms with brown rice, lemon and herbs

  • Cooking time: 1 hr
  • Serves: 4-6
  • 375g portobello mushrooms

  • 1 tablespoon canola oil
  • 1 medium onion, finely diced
  • 1 clove garlic, finely sliced
  • 110g brown rice
  • 3 cups (750 ml) vegetable or chicken stock
  • 1 zest of lemon
  • 60g goat’s cheese, crumbled
  • 1 tablespoon chopped parsley
  • 2 teaspoons oregano leaves
  • 2 sprigs watercress
  • Salt and freshly ground black pepper

  • 100g unsalted butter
  • ½ bunch fresh thyme
  • 3/4 (180 ml) cup dry white wine
  • 3/4 (180 ml) cup vegetable stock
  • 2 cloves garlic, finely sliced
  • Coarse sea salt and freshly ground black pepper
  1. Heat the canola oil in a heavy based pan and gently sweat the onion and garlic until translucent. Add the stock and once boiling follow with the brown rice, then, lower the heat.

    Cover and simmer for around 30-40 minutes, until all the liquid has been absorbed and the brown rice is tender.

    While the brown rice is cooking, preheat the oven to 180°C. Grease a large oven tray heavily with two thirds of the butter scattering with the thyme sprigs.
  2. Trim the stems off the mushrooms and place the mushroom caps, stem side up atop of the thyme sprigs. Drizzle over the wine and stock and scatter with the sliced garlic. Divide the rest of the butter between the mushrooms, then season with salt and pepper. Cover with aluminium foil and roast in the oven for about 15 to minutes or until the mushrooms are tender.
  3. When the brown rice is done, remove the pan from the heat and stir in the lemon zest, goats’ cheese and parsley then season with salt and pepper.

To serve, reheat the mushrooms in the oven for a few minutes. Place each mushroom, stem side up, on a plate. Spoon the brown rice on top and drizzle some of the mushroom cooking juices over.

Garnish with the watercress and drizzle with a dash of olive oil and rock salt.

Serve on its own as an entrée or with salad if enjoyed as a main.