Informations supplémentaires
35 min.
|
517 kcal
|
easy
|
|
Printable version
1. Cook the mushrooms
Preheat the oven to 400°F. Cut off the stems of the mushrooms and scrape the brown part with a spoon. Place the mushrooms stem side down onto a sheet pan covered with baking paper. Bake in the oven 10-12 minutes until the water leaks out of them. Remove from the oven and soak up the excess water with paper towels. Set aside.
2. Setup
Cut the tomatoes and zucchini into small cubes. Finely chop the garlic. Chop the shallot.
3. Cook the rice
Heat a drizzle of oil in a pan over medium-high heat. Cook the shallot and zucchini for 2-3 minutes. Add salt and pepper. Add the rice and mix well. Add the broth cube and 1.5 2P | 2 3P cups of water then bring to a boil. Cover and cook 10-12 minutes over low heat until the rice is tender. Add the grana padano and a knob of butter to the rice once cooked.
4. Stuff the mushrooms
Stuff the mushrooms with the tomatoes and basil leaves. Season with salt and pepper. Top with mozzarella cheese. Bake in the oven for 10-12 minutes or until the cheese melts.
5. Toast the panko
Heat a drizzle of oil in a skillet over medium-high heat. Add the panko and garlic and roast 3-4 minutes until browned. Remove from the skillet.
6. Plate your dish
Garnish the portobellos with the panko and serve with the rice. Bon appétit!
2unitPortobello Mushrooms
1unitBasil
2unitTomato(es)
60gMozzarella
140gJasmine Rice
1unitVegetable Broth Cube(s)
30gGrana Padano Cheese
1unitZucchini(s)
0.5unitShallot
20gPanko Breadcrumbs
1unitGarlic Clove(s)
What you need
sheet pan, pot, pan, bowls
517 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
79g
26%
fat
13g
20%
cholesterol
40mg
13%
fiber
6g
24%
protein
21g
saturated
7g
35%
sodium
1287mg
54%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg