Field Mushrooms with a Spicy Madras & Courgette Stuffing

Field Mushrooms with a Spicy Madras & Courgette Stuffing

This is a great vegetarian dish, with a real bite to it. I've stuffed scrumptious field mushrooms with a spicy rice filling - using our Madras paste. A tantalising combination of flavours and textures, this one is truly lush.

Serves: 4 people
Preparation time: 10mins
Cooking Time: 20mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Mushroom & Babycorn Balti

Onion Bhajis (Onion Bhajias)

This recipe features

Ingredients

1½ tbsp Patak's Madras Paste
4 large field mushrooms plus 1 small mushroom
1 small courgette, finely chopped
½ romano or standard red pepper, deseeded and sliced
zest of 1 lemon
100g lambs lettuce or mixed salad leaves
250g basmatic rice
1 lemon cut into wedges to garnish
1 tsp water

Methods

Pre heat the oven to 200°C, 400°F, Gas Mark 6. Pull the stalks from the large mushrooms and finely chop the stalks with the small mushroom. Heat a non-stick wok or frying pan and add oil.
Fry the mushrooms, courgette and red pepper for 1 minute in the wok. Stir in the Patak's Madras Paste, add a tsp of water and allow the paste to cook for 2 minutes.
Meanwhile, cook the basmati rice as directed on the pack and then stir into the wok with the lemon zest.
Place the mushrooms on a baking sheet, pile the filling on top and bake for 15 - 20 minutes, covering with foil to prevent the rice from drying out.
Serve with the lambs lettuce or mixed salad leaves and lemon wedges.