Stuffed mushroom (vegetarian option)

Stuffed mushroom (vegetarian option)

A classic dish with a twist. This dish doesn't use any oils or fats making it a healthier way of cooking.


Prep time - 10 minutes

Difficulty - Easy

Ingredients

  • 2 Large Portobello or Flat Field Mushrooms (wiped clean)
  • 100g Cooked Rice (white, brown, or wild rice)
  • 50g Grated Cheese (such as Cheddar, Mozzarella, or crumbled Feta)
  • 2 tbsp Finely Diced Veggies (such as bell peppers, spring onions, or sweetcorn)
  • 1 clove Garlic (finely minced)
  • Pinch of sea salt & freshly cracked black pepper

Instructions

  1. Heat the rock: Heat your lava rock for 40 minutes according to your Black Rock Grill heating instructions.
  2. Prep the mushrooms: Gently snap or cut the stalks out of the mushroom caps. Finely chop the stalks so they can be added to the filling.
  3. Mix the filling: In a small bowl, mix the cooked rice, grated cheese, minced garlic, finely diced veggies, and chopped mushroom stalks. Season with a pinch of sea salt and pepper.
  4. Stuff the caps: Generously spoon the rice and cheese mix into the hollowed side of each mushroom cap, pressing down lightly.
  5. Transfer safely: Using Heat-Resistant Gloves or a Rock Pick, carefully transfer the heated rock to your Black Rock Grill cooking set, ensuring the dedicated under-plate is beneath it.
  6. Sizzle: Sprinkle a pinch of sea salt directly onto the hot rock, then place the stuffed mushrooms cap-side down onto the stone.
  7. Cook & Serve: Allow the mushrooms to cook live on the stone for 8–10 minutes until the mushroom caps become tender and juicy and the filling is piping hot with melted cheese. Serve immediately!

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