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Time :: 30 mins + cooling time
Serves :: 8

Recipe :: Mrs Romeo

We dream of being part of the Romeo family so we can feast on Mrs Romeo’s amazing cooking. Somehow, we convinced her to share a family favourite…

  Photo :: Naomi Giatas


2 cups medium grain rice
14 portobello mushrooms
Olive oil
2 eggs
½ cup parsley, chopped
4 pieces short cut bacon, diced
1 leek, finely chopped
2 cups pecorino cheese, grated
½ cup plain flour


• Cook the rice (following packet instructions) then strain and run cold water over it to cool down. Set aside for 2 hours, so it’s nice and dry.
• Boil another pot of water. Remove the stem of the mushroom and boil for 5 minutes. Remove stems from water and leave to cool before squeezing out excess water and chopping finely.
• Heat olive oil in a hot pan. Add bacon, leek and mushroom stems, and fry until golden and soft. Set aside to cool.
• Add the bacon mixture, pecorino cheese, parsley and eggs to the cooled rice, and combine. Season with salt and pepper.
• Peel the outside of the mushrooms and remove the gills with a spoon. Do not wash the mushrooms, or they will get soggy.
• Using a handful of the rice mixture, stuff each mushroom firmly.
• Lightly coat the stuffed mushrooms with flour, then place into a pan over medium heat with some oil. Allow the base of the mushroom to turn golden, then flip and leave the top to get golden and crispy.
• Remove from heat and serve immediately as a side dish to your favourite Italian meal.


Photo :: Naomi Giatas 

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