Rice stuffed portobello

Ingredients

• 4 pcs Portobello mushrooms
• 2 tbsp Olive oil
• 500 ml Home made vegetable stock
• 190 g Basmati rice
• 2 pcs Tomato, finely chopped
• 4 clove Garlic, chopped

Method

1. Heat oil in a medium pot.
2. Add garlic and cook until fragrant.
3. Stir in the rice and cook until it is translucent.
4. Make sure to stir during the entire process, to prevent sticking.
5. Stir in the vegetable stock and bring to a boil.
6. Reduce heat to a medium-low and cover.
7. Cook for 25 minutes or until the rice is tender.
8. In a meantime, heat oven to 200C.
9. Place a wire rack on a baking sheet.
10. Place the mushrooms on top of the wire rack and cook for 10 minutes.
11. Combine the rice with tomatoes.
12. Pile the rice into cooked mushroom caps.
13. Place the mushrooms in a baking dish and cover with aluminum foil.
14. Bake for 15 minutes.
15. Serve warm.