* 100g long grain rice
4 * Porto Bello (large flat) mushrooms, wiped
* 1 tablespoon olive oil
* 4 salad onions, thinly sliced
* 1 clove garlic, crushed
* 150g pot of cherry tomatoes and pesto stir-in sauce
* Salt and freshly ground black pepper
* 4tbsp finely grated Parmesan
* Salad leaves to serve
1st Pre-oven at 190 ° C (forced air 170 ° C / gas mark 5). Cook the rice in lightly salted boiling water until tender for about 12 minutes.
2nd Meanwhile, remove the stalks from the mushrooms. Arrange the caps, gills, chop finely in a baking dish and stems. Heat the olive oil to give in a pan and cook the salad onions, mushrooms and garlic stalks on a medium heat for a few minutes until it is soft.
3rd Allow the rice to drain thoroughly, add the onion mixture, then mix in the pot of stir-in sauce. Spoon the mixture into the mushrooms in the casserole, season with pepper, sprinkle it with Parmesan.
4th Bake 20-25 minutes, then serve with a big green salad.
Cook’s tip: For a change, ordering the rice mixture into hollowed tomatoes instead of mushrooms, then bake for 10-15 minutes. www.dolmio.co.uk
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.