As I cook every single day, I always have a good bit of leftovers towards the end of the week and it’s usually there where I end up coming up with some new recipes. Last week I had some big portobello mushrooms left, some Macroom buffalo ricotta, some peas, some rice and I pretty much always have a tin of tomatoes in my cupboard too. All those ingredients together just screamed ‘loaded mushrooms’ to me, so I made a lovely filling with rice, mushrooms, tomatoes, peas, garlic & onion and some nice herbs.
For the tomato puree and tinned ones, I do recommend going for a more expensive brand as you’ll get more flavour in the tomatoes.
We keep the mushrooms really simple, just a bit of seasoning and olive oil, and we’ll be keeping the ricotta really easy too. It’s a very easy recipe that can serve as lunch, starter or dinner and you can of course serve it with some poultry, lamb or beef if wanted.
Loaded portobello mushrooms with rice, tomatoes, peas and ricotta
- 300g arborio (paella) rice
- 2 cloves of garlic (crushed)
- 2 small onions (chopped)
- 8 portobello mushrooms
- 8 chestnut mushrooms
- 400g tinned plum tomatoes
- 200g tomato puree
- 1 vegetable stock cube
- 250g ricotta (can be buffalo ricotta)
- 150g frozen garden peas
- 3 tablespoons of smoked paprika
- handful of fresh parsley
- 3 tablespoons of oregano
- handful of chives
Heat up olive oil in a deep pan, add garlic and onions.
Slice up the chestnut mushrooms and add them to the pan as well as the paprika, oregano and a few grinds of pepper
Add rice and cook for a minute before adding stock cube, tomato puree & tinned tomatoes.
Add water until the rice is fully covered and let it simmer according to instructions on the package.
Preheat the oven to 200°C
When the rice is nearly done, stir in the peas along with some chopped fresh parsley
Spread a nice layer of the ricotta on the mushrooms, sprinkle pepper on top and chop up the chives and add them as well
Put in the oven for 10 minutes, then add rice on top and cook for another 10 minutes