One pot cheesy mushrooms with spinach and cheddar

Rating

This delicious one pot meal is quick and easy to prepare, perfect for those busy days. Full of flavour and textures, it will please the whole family. You can use onion and carrot, or omit 1 of them and add more of the other.
- Recipe author: Irene Margolis

 1 small onion, chopped fine
 1 grated carrot
 2 tbsp olive oil
 3 cups water
 ¾ tsp salt
 1 punnet of big black mushrooms, wiped
 1 tbsp Irene’s Gourmet medium fat spread
 2 packets of baby spinach, washed and chopped
 1 block Irene’s Gourmet Cheddar style cheese, grated
 Herb salt and black pepper to taste

1

Using a saucepan, add olive oil, onion and carrot. Fry on moderate heat until glossy (about 5 minutes)

2

Add rice, and fry for a further 2 minutes, stirring all the time

3

Now add the water and salt. Cook with the lid on, on low heat until ½ the water is absorbed by the rice (about 20 minutes)

4

Remove the pot from the heat, open the lid and pack the brown mushrooms on top of the rice (it can be in 1 layer or overlapping each other)

5

Place little blobs of butter(medium fat spread)one each mushroom and sprinkle with herb salt

6

Spread the spinach over the top of the mushrooms and sprinkle with a little salt and black pepper

7

Spread all the grated cheese on op of the spinach, replace the lid and put back on the stove.

8

Cook over a low heat for a further 20-30 minutes – until the rice is tender and the cheese melted

9

Serve with salad or falafel

Ingredients

 1 small onion, chopped fine
 1 grated carrot
 2 tbsp olive oil
 3 cups water
 ¾ tsp salt
 1 punnet of big black mushrooms, wiped
 1 tbsp Irene’s Gourmet medium fat spread
 2 packets of baby spinach, washed and chopped
 1 block Irene’s Gourmet Cheddar style cheese, grated
 Herb salt and black pepper to taste

Directions

1

Using a saucepan, add olive oil, onion and carrot. Fry on moderate heat until glossy (about 5 minutes)

2

Add rice, and fry for a further 2 minutes, stirring all the time

3

Now add the water and salt. Cook with the lid on, on low heat until ½ the water is absorbed by the rice (about 20 minutes)

4

Remove the pot from the heat, open the lid and pack the brown mushrooms on top of the rice (it can be in 1 layer or overlapping each other)

5

Place little blobs of butter(medium fat spread)one each mushroom and sprinkle with herb salt

6

Spread the spinach over the top of the mushrooms and sprinkle with a little salt and black pepper

7

Spread all the grated cheese on op of the spinach, replace the lid and put back on the stove.

8

Cook over a low heat for a further 20-30 minutes – until the rice is tender and the cheese melted

9

Serve with salad or falafel

One pot cheesy mushrooms with spinach and cheddar

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