Stuffed Mushroom Caps

I kind a have love / hate relationship with mushrooms. I remember few years ago I used to eat them quite often. But when I was pregnant with my son, I absolutely hated any kind of mushrooms. So I stopped buying them for almost a year. If you think I am kidding, than you are wrong. There was no mushroom in my kitchen for a year. None, zero, zilch.  I just could not stand them. Crazy, isn’t it?

Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt

I don’t like to waste food and even more I hate to throw away any food. When this happens I always think that there are people who don’t have anything to eat and here I am throwing away food. It doesn’t happen often but when it does guilt immediately strikes in... Does it happen to you too?

To avoid that I cook enough only for one meal or one day. I cook more if I know I am going to be busy. This is working fine for me and I am happy I am not throwing anything away.

 

When I have leftovers like rice or pasta, I think of the way to create delicious and nutritious meal. So when I had rice left from the dinner couple of days ago, straight away I thought about rice cakes. They are easy to prepare, don’t require a lot of ingredients and still very delicious. And most important they are hit in our house.

 

I hope you will enjoy these rice cakes as much I we did!

Prep time : 20 min

Cooking time : 25-30 min

(Serves 2-4)

Ingredients:

For rice cakes:

1 onion, thinly sliced

2 garlic cloves, minced

100 g mushrooms, thinly sliced

1 tbs olive oil

300 g cooked rice

1 egg, lightly beaten

2 tbs flour

Salt, pepper to taste

150 g wholegrain breadcrumbs

For herb yogurt:

150 g natural or Greek-style yogurt

2 tbs chopped parsley

2 tbs chopped chives or spring onions

Method:

Preheat oven to 200⁰C. Line two trays with silicone mat or bake in batches.

In a frying pan heat up oil, add onion, garlic and mushrooms. Sauté for 5 min or until onion is tender then set aside to cool for a bit.

In a large bowl combine rice, egg and flour. Add onion mixture and mix well. Adjust seasoning if required.

Shape into 10-12 cakes, depending on the size. Coat the cakes with breadcrumbs and transfer onto baking trays.

Bake for 20-25 minutes or until golden and heated through.

For the yogurt sauce, in a bowl combine yogurt and herbs. Refrigerate until ready to use.

Serve with rocket leaves and fresh veggies.

Greetings in the 2011!

Photo courtesy of Alona Froluskina

Ah, a new year... A new and fresh start. And it’s naturally that with the start of the new year our thoughts turn to New Year’s resolutions. My resolutions are to eat as healthy as possible, be more active, be good mommy to my daughter and spend more time with my loved ones. Do you have any goals for this year?