Field Mushrooms with a Spicy Madras and Courgette Stuffing

Field Mushrooms with a Spicy Madras and Courgette Stuffing

Heat Level

4

Difficulty

Intermediate


Ingredients

  • 1 1/2 tbsp Patak's Madras Curry Paste
  • 4 large field mushrooms plus 1 small mushroom
  • Few sprays 1 calorie oil
  • 1 small courgette, finely chopped
  • 1/2 romano or standard red pepper, deseeded and sliced
  • Zest of 1 lemon
  • 100g lambs lettuce or mixed salad leaves
  • 1 250g pouch microwave basmati rice
  • 1 lemon cut into wedges to garnish
  • 1 tsp water

Instructions

  1. Pre heat the oven to 200C, 400F, 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 the oil.
  2. Fry the mushrooms, courgette and red pepper for 1 minute in the wok. Stir in the Patak's Madras Curry Paste, add a tsp of water and allow the paste to cook for 2 minutes.
  3. Meanwhile, cook the microwave basmati rice as directed on the pack and then stir into the wok with the lemon zest.
  4. 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.
  5. Serve with the lambs lettuce or mixed salad leaves and lemon wedges.