Mini Marrows Stuffed with Spicy Rice

unnamed.pngMakes 8, prep time 10 minutes, cooking time 30-40 minutes

8 mini marrows cored
8 chopped mushrooms
Handful of chopped coriander
Pack of ready spicy rice
Handful of grated mozzarella
Salt and pepper
Olive oil to serve
Balsamic gel to serve

Preheat the oven to 180 degrees. Rinse the marrows, remove the tops, using an apple corer remove the inside of the marrows one centimetre from the end, then trim the bottom so they will stand.  Heat the rice for one minute and transfer to a mixing bowl. Add the chopped mushrooms coriander and season. Push the rice mixture into each of the marrows, bunch them together in a deep ovenproof dish and wrap some tin foil to around them hold them together. Top each one with some more rice and top with mozzarella, keeping some to serve. Add a little water to the tray and place in the oven for 30-4o minutes. When cooked remove the foil and arrange on a serving dish, drizzle with some olive oil and balsamic gel, top with the remainder of the cheese and serve.

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