A Recipe Blog

I’ve been experimenting a lot with my cooking and making up recipes of my own accord lately; this is a result of one such experiment. I made these for my Grandma’s birthday :-) We lunched on them together and she gave them a thumbs up.

Ingredients (Serves 4)

• 4 large flat portobello mushrooms
• 1 250g packet of Uncle Ben’s Wholegrain Mediterranean Express Rice (see note below for other options)
• 250g of chicken, sliced into thin strips
• 1 over-ripe avocado
• 1.5 tbsp lemon juice
• 1 tsp cracked pepper
• 1 tsp salt
• 1 tsp season-all (I used Masterfoods brand)
• 1 tsp dill, finely chopped (I used Masterfoods brand)
• 2 cups of frozen-fresh grated pizza cheese (I used Perfect Italiano Pizza Plus Cheese)
• 2 tsp extra virgin olive oil

Directions

1. Preheat the oven to 180°C.
2. Lightly spray a fry pan with oil and lightly brown the chicken strips all over on medium-low heat, stir occasionally and seasoning with dill and season-all.
3. In the meantime, heat the express rice for 90 secs and put aside.
4. Mash the avocado well and mix in lemon juice, salt and pepper to make a light paste.
5. Mix cooked chicken with cooked rice and put aside.
6. Wipe mushrooms with a damp cloth/paper towel, and cut out stalks. Spoon out some of the black gills and underside of the cap to make the mushrooms look like little bowls with depth for stuffing (see wikipedia image for definition of gills).
7. Spread avocado mixture on inside of mushroom ‘bowls’. Top with rice and chicken mixture.
8. Top the mushrooms with about 1/2 a cup of pizza cheese per mushroom.
9. Cook in the oven for 15 to 20 minutes.
10. Serve, with a light salad if desired.

Note

Instead of the packet of Uncle Ben’s Wholegrain Mediterranean Express Rice, you can use another kind of tomato-flavoured rice (e.g., tomato & basil instant rice), or just plain brown rice.

Tags: chicken, gluten free, oven baked, pan fried, quick, rice