6 large field mushrooms, whole, wiped with a damp paper towel
⅔ cup mushrooms, diced
⅔ cup cooked black rice (or other rice of your choice)
1 onion, finely diced
1 garlic clove, finely diced
2 tablespoons extra virgin olive oil
2 teaspoons allspice powder
2 teaspoons cinnamon powder
½ cup walnuts, chopped
⅓ cup pitted dates, chopped
¼ cup fresh parsley, chopped
¼ cup fresh sage, chopped
Grated zest, juice and flesh of 1 orange
½ teaspoon salt
Freshly ground black pepper
To serve:
Fresh parsley, chopped
Orange zest
Preheat oven to 180 degrees celcius.
Remove stems from field mushrooms and finely dice the stems. Set aside. Line an oven tray with baking paper and place whole mushrooms stem side up on the tray.
Heat saute pan on medium heat. Add olive oil and once warm cook onion until golden and translucent. Add garlic, allspice and cinnamon and cook until aromas are released – approximately 2-3 minutes. Add diced mushrooms and stems, walnuts, dates, parsley and sage. Cook for a further 2-3 minutes. Add grated zest and juice of the orange (squeezed by hand). Remove remaining flesh from orange and break up into small pieces. Add to the pan with the cooked rice, salt and freshly ground black pepper. Mix through and turn off heat.
Spoon stuffing into the cup of each field mushroom. Cover with foil and bake for 20 minutes. Remove foil and bake for a further 5-10 minutes until browned a little on top. Remove from oven. Top with chopped fresh parsley and orange zest to serve.
