Vegetarian stuffed mushrooms on rice

Ingredients for 2 servings:

• 400 g mushrooms, large
• ½ bell pepper(s)
• 100 g cream cheese
• 100 g feta cheese
• n. B. Herbs of your choice
• 1 cup Basmati
• 2 cups vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with feta and peppers

Clean the mushrooms and remove the stems. Cut the bell pepper and feta into tiny cubes and mix with the cream cheese to form a cream. Add herbs as desired (I used a dried herb mix for herb butter, but fresh or freeze-dried herbs will also work) and mix well. Salt is usually not necessary, as feta is usually very salty. Fill the mushrooms with the cream and place them side by side in a baking dish. Bake in a hot oven at 200°C (top/bottom heat) for about 20 minutes. During this time, cook the basmati rice in the vegetable broth according to the package instructions. Serve together. Note: Use the same container for the basmati rice and then the vegetable broth to ensure the proportions are correct.