Baked stuffed vegetables are suitable for every situation: perfect for a light and 100% plant-based lunch break, they can be enjoyed hot or at room temperature.
Ingredients
- 1 pack of Arnaboldi Brown Rice with Lentil and Rosemary Fantasy
- 4/5 green courgettes
- 6/7 mushrooms
- breadcrumbs (optional)
- extra virgin olive oil to taste
- salt and pepper to taste
Preparation
Start by preparing the Arnaboldi brown rice with lentil and rosemary fantasy . Pour 700 ml of cold water into a nonstick saucepan and add the contents of the packet. Bring to a boil, and once boiling, cook (uncovered so the water evaporates) for 16-18 minutes over low heat, stirring occasionally.
While the rice is cooking, halve the zucchini, scoop out the core, and chop finely. Wash the mushrooms, remove the stems, and chop them finely.
Once the rice is ready, add it to the mushroom stems and zucchini pulp and mix well. This mixture will be used to stuff the vegetables.
Arrange the courgettes and mushrooms on a baking sheet, season the insides of the vegetables with a drizzle of oil, salt, and pepper. Stuff them generously using your hands.
Before baking, drizzle with oil and sprinkle with breadcrumbs. Bake in a convection oven at 180°C for about 30 minutes.
Recipe by
Food in the Suitcase
We are Valentina and Luca, two incurables food-loving travellers.
When we think back on our travels, one of the fondest and most powerful memories is the foods we tried and the emotions they conveyed through new tastes and aromas.
To always feel like we're on a journey, we enjoy cooking and recreating the dishes that have remained in our hearts. We also love revisit in a vegetal key Traditional Italian dishes. Our recipes exclude animal products (and their derivatives), but include a world of surprising grains, legumes, seeds, fruits, and vegetables.
