Ingredients

4 large mushrooms
1 large garlic clove
2 tablespoons of pesto with tomato
4 spring onions
4 cherry tomatoes
100 grams of rice
Grated cheese

Instructions

• Rinse the rice then cook in a boiling pan of water
• Finely chop the garlic
• Chop the spring onion into thin slices
• Remove the stem of the mushrooms and chop them into small pieces
• Chop the tomatoes
• Heat a small amount of olive oil (or a couple of squirts of spray oil) in a pan and add the chopped ingredients
• Cook for a couple of minutes until soft
• Drain the rice thoroughly and add to the mixture
• Add the pesto
• Place the large mushrooms on a baking tray and season with pepper
• Spoon the rice mixture into the mushrooms
• Top with a little grated cheese and little salt and pepper (or herbs)
• Bake the mushrooms in a pre-heated oven at 190 degrees Celsius for 15 - 25 minutes (depending on how big they are).
• Serve!