Rice is always a great addition to any meal. Add on to this the delicious and healthful taste of wild mushrooms and you have yourself a fabulous meal. This dish also calls for ingredients such as sun dried tomatoes, dry red wine, and spring onions, all of which add significantly to the nutritional value of this meal.

This is particularly a favorite in some parts of Italy, where ingredients such as tomatoes and wine are used in almost every recipe. It is a great one to try at home, and the kids are sure to love it.

Ingredients (Serves 4)

• 4 large flat mushrooms
• 100 g assorted wild mushrooms, sliced
• 4 dry pack, sun dried tomatoes, shredded
• 150 ml dry red wine
• 4 spring onions, trimmed and finely chopped
• 75 g cooked red rice
• 2 tbsp freshly grated Parmesan cheese
• 4 thick slices granary bread
• salt and pepper
• shredded spring onions to garnish

1. Preheat the oven to 190°C. Peel the flat mushrooms, pull out the stalks and set aside. Finely chop the stalks and place in a saucepan.
2. Add the wild mushrooms to the pan with the tomatoes and red wine. Bring to the boil, cover and simmer gently for 2 to 3 minutes until just tender. Drain, reserving the cooking liquid, and place in a small bowl.
3. Stir in the spring onions and cooked rice. Season well and spoon into the flat mushrooms, pressing the mixture down gently. Sprinkle with the grated Parmesan cheese.
4. Arrange the mushrooms in an oven proof baking dish and pour the reserved cooking juices around them. Bake in the oven for 20 to 25 minutes until they are just cooked.



5. Meanwhile, preheat the grill to hot. Trim the crusts from the bread and toast on each side until lightly browned.
6. Drain the mushrooms and place each one on to a piece of toasted bread. Garnish with spring onions and serve.

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