Roasted field mushrooms stuffed with tandoori risotto

Prep Time: 20
Cooking Time: 20
No of Serves: 6

Recipe courtesy of Irresistibles for the Irritable by Sue Shepherd.


4 cups (1000ml) hot gluten free vegetable stock

1 1/3 cups (300g) Arborio rice

1/3 cup (85ml) tomato puree

1 Tbsp fresh coriander, finely chopped

1 tsp sweet paprika

1/2 tsp chilli powder

1 tsp garam masala

1/2 cup (125g) gluten free natural yoghurt

freshly ground black pepper to taste

6 large (750g) field mushrooms

gluten free natural yoghurt, extra

Nutrition Information (per serve)

Energy 946.8 kJ (226 calories)
Protein 7.0g
Total Fat 1.7g
Carbohydrates 42.5g
Saturated Fat 0.8g
Sugars 2.3g
Dietary Fibre 3.0g
Sodium 451mg


  1. Pre-heat oven to 180ºC. Heat vegetable stock in a large saucepan.
  2. Add rice, tomato puree, herbs and spices. cook covered, stirring regularly, over medium heat until all liquid is absorbed, and rice is tender. Let stand for 5 minutes.
  3. Stir through yoghurt and pepper to taste.
  4. Use a damp cloth to wipe clean outer surface of mushroom. Remove stem. Set out on flat baking tray.
  5. Place spoonfuls of tandoori risotto mixture evenly over four mushrooms.
  6. Bake in pre-heated oven for 15 to 20 minutes or until mushrooms softened.
  7. Removed from oven, top with a spoonful of extra natural yoghurt.

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