Kenco Cappuccino 10/19

Bisto BBQ Mushrooms

Premier Foods
Serves: 10
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  • Allergens - Milk, Egg, Wheat, Soya, Celery
  • 100g brown rice
  • 250ml Bisto Vegetable Bouillon (made as per instructions)
  • 10 Portobello mushrooms , washed & pat dry
  • 20ml olive oil
  • 200g onion, finely chopped
  • 1 garlic clove, peeled & crushed
  • 200g goat’s cheese, crumbled
  • 10 cherry tomatoes
  • 1 lemon, juice only
  • 100g breadcrumbs


  1. Cook the rice in the Bisto Vegetable Bouillon, with the lid on, for approximately 20 minutes (add more Bouillon if required)
  2. Remove the stalks from the mushrooms and finely chop the stalks
  3. In the olive oil, sweat off the mushroom stalks, onions and garlic for approximately 3 minutes
  4. Add the rice to the onions and garlic, then allow to cool and mix in the goat’s cheese
  5. Cut the cherry tomatoes in half and toss in the lemon juice
  6. Divide the mix into 10 and press into each mushroom
  7. Press two halves of cherry tomato on top of the rice mixture and sprinkle over the breadcrumbs
  8. Bake at 180°C for 15 minutes or until the breadcrumbs are golden brown, then serve. Serve two mushrooms for a vegetarian main course
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