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1 cup Tastic brown and wild rice

Portabello mushrooms

1 medium onion

2 cloves garlic

2 tbsp fresh thyme

Olive oil


3/4 cup grated parmesan

1/2 cup breadcrumbs

2 tbsp melted butter




1. Bring 1 cup Tastic brown and wild rice to the boil in lightly salted water. Reduce the heat and allow to simmer for 30-40 minutes.


2. Brown 1 diced onion and 2 cloves crushed garlic together with 1 tbsp fresh thyme in olive oil.


3. Once browned, add the mixture to the rice. Stir to combine.


4. Mix 1/2 cup grated parmesan, salt and pepper into the mixture.


5. In a separate bowl, combine 1/2 cup breadcrumbs with 1/4 cup grated parmesan, 2 tbsp melted butter and 1 tbsp fresh thyme. Season to taste.


6. Spoon the rice mixture into the portabello mushrooms, topping each with breadcrumb mixture.


7. Bake at 180 degrees Celsius for 20-30 minutes or until golden.


8. And ENJOY!

Loaded Mushies

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