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Mmmm.. Mushrooms for Dinner.

We had mushrooms for dinner last night! They were delicious and so simple to make so I thought I'd share the recipe with all of you gorgeous people.

Mushrooms with Risoni and Cheese

Mushrooms with Risoni and Cheese
Serves 4

1 tablespoon olive oil
1 medium brown onion, finely chopped
1 garlic clove, crushed
1/4 cup chopped fresh basil leaves
3 x 400g cans crushed tomatos
1 cup dried risoni pasta
4 medium flat mushrooms, stalks trimmed (we used portobello)
1 cup reduced-fat grated mozzarella cheese
1/2 cup reduced-fat grated tasty cheese (aka aged cheddar)
Fresh basil leaves, to serve

How to:
1. Preheat oven to 200C / 180C fan-forced. Heat oil in a 6cm deep, 30cm (base) ovenproof frying pan over medium-high heat. Add onion, garlic and chopped basil. Cook, stirring occasionally, for 5 minutes or until onion has softened.

2. Add tomato, pasta and 1 cup cold water. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until pasta is tender.

3. Place mushrooms ontop of tomato mixture. Top with cheese. Bake for 25 minutes or until golden and heated through.

4. Top with basil. EAT!

Mushrooms with Risoni and Cheese

We discussed some ideas on how we could improve on the recipe for next time, some of the suggestions were substituting the risoni for rice, adding in an extra clove of garlic, using a cup of veggie/other stock instead of just water and adding a layer of spinach under the mushrooms.

You could also of course add in any kind of meat to the dish as well, but it's certainly tasty enough on its own as a vegetarian meal.


Angel Phoenix

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March 2011

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