Stuffed mushrooms with rice

Name: Stuffed mushrooms with rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 60 g Long grain rice; 7-10 Tbsp Salt; 4 large mushrooms for stuffing (à approx. 75 g); 2 TABLESPOONS Sunflower oil; 1 Spring onion; 4 Stem(s) Dill; 80 g smoked salmon in slices; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

60 g Long grain rice
7-10 Tbsp Salt
4 large mushrooms for stuffing (à approx. 75 g)
2 TABLESPOONS Sunflower oil
1 Spring onion
4 Stem(s) Dill
80 g smoked salmon in slices
7-10 Tbsp Pepper

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean and clean the mushrooms and carefully break out the stems. Chop mushroom stems finely. Heat oil in a pan and fry mushrooms for about 5 minutes, turning them over.
2
Clean, wash and cut the spring onion into rings. Wash the dill, shake dry. Pluck the dill flags from the stems and cut them finely. Cut salmon into strips. Drain rice in a sieve. Mix rice, spring onion, salmon, mushroom stems and dill.
3
Season with salt and pepper. Stuff the mushrooms and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.