Spicy Rice Stuffed Mushrooms

Difficulty: ★★☆


  • 8 Large Field mushrooms, Stems removed.
  • Olive oil.
  • 2 Cups Cooked white rice.
  • 2 Teaspoon mild curry powder.
  • 1 Teaspoon ground turmeric.
  • 8 Green onions, finely chopped.
  • 2 Garlic clove, crushed.
  • 4 Tablespoons parsley, chopped.
  • 4 Large tomatoes, finely chopped.

Category: Appetizers


Heat oil in your Magefesa frying pan over medium heat. Add rice, curry powder, turmeric, onion and garlic. Cook, stirring, for 5 minutes. Add half the parsley and tomato to frying pan and cook for 3 minutes. Spoon rice mixture into mushrooms. Place mushrooms, stem side up, in a roasting pan and roast at 375ºF for 30 minutes or until mushrooms are tender. Transfer mushrooms to a serving plate. Sprinkle with remaining parsley and serve.