Spicy Rice Stuffed Mushrooms by Magefesa USA



  • 8 Large field Mushrooms, stems removed
  • Olive oil
  • 2 Cups cooked white rice
  • 2 Teaspoon mild curry powder
  • 1 Teaspoon ground turmeric
  • 8 Green onions, finely chopped
  • 2 Garlic clove, crushed
  • 4 Tablespoons parsley, chopped
  • 4 Large Tomatoes, finely chopped

Heat oil in your Magefesa frying pan over medium heat. Add rice, curry powder, turmeric, onion and garlic. Cook, stirring, for 5 minutes. Add half the parsley and tomato to frying pan and cook for 3 minutes. Spoon rice mixture into mushrooms. Place mushrooms, stem side up, in a roasting pan and roast at 375ºF for 30 minutes or until mushrooms are tender. Transfer mushrooms to a serving plate. Sprinkle with remaining parsley and serve.

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