Butternut Stuffed with Creamy Mushroom Rice | Spekko Rice
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Butternut Stuffed with Creamy Mushroom Rice

Butternut Stuffed with Creamy Mushroom Rice

A wholesome, filling meal to bring in the new week. Try this for a Meatless Monday.

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    ½ Onion
    1 Garlic clove
    A few sprigs fresh thyme
    50 g Hazelnuts
    50 g Walnuts
    2 Cups cooked Spekko Saman Brown Rice
    Sea salt
    Black pepper
    200 g Brown mushrooms
    100 g Feta cheese
    200 g Ricotta cheese
    2 Butternuts
    Olive oil
    Chopped parsley to serve


    1. Preheat the oven to 180°C.
    2. Place the mushrooms, onion garlic, thyme, hazelnuts and walnuts in a food processor and blitz until fine.
    3. Add the rice to a warm pan with a knob of butter. Add the mushroom mix and fry until slightly cooked. Season with sea salt and black pepper.
    4. Transfer the mix to a bowl. Mix in the ricotta and feta.
    5. Halve and clean the butternuts. Fill with your mushroom rice.
    6. Brush with olive oil and season all over with salt and pepper.
    7. Bake for 50 min to an hour, or until soft.
    8. Serve with fresh parsley.

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