Prep time: 5 mins

Cook time: 35 – 55 mins

Serves: 2

Cals 355/ C 42g/ P 25g/ F 7g

Ingredients

• ½ cup brown/black/wild rice
• 1 cup vegetable stock
• 8 large flat mushrooms
• 2 tbsp nutritional yeast
• 75g TVP cooked per instructions on package
• 2 tsp minced garlic
• 1 tsp dried rosemary
• ½ tbsp olive oil
• Salt and pepper to taste

Method

1. Heat oven to 180 degrees.
2. Rinse rice until water runs clear. 
3. Cook the rice at a simmer in the vegetable stock for 25-45 minutes (crunchy or softer). 
4. Clean mushrooms with a damp cloth and brush with olive oil, add salt and pepper. 
5. Bake the mushrooms without filling for 10 minutes or until softened.
6. When the rice is done, combine it with the garlic, rosemary, TVP and nutritional yeast.
7. Add the filling and bake for 10-15 minutes.