Stuffed Mushrooms With Herb Sauce

• 100 g brown rice
• 12 giant mushrooms, wiped with kitchen paper and stems removed
• 250 g carrots, peeled and cut into thin slices
• 250 g courgette, finely diced
• 1/2 litre instant vegetable stock
• 100 g Gouda cheese, coarsely grated
• 50 g sunflower seeds
• 150 g creme fraiche
• None None curry powder
• 25 g butter
• 25 g flour
• 1/4 litre milk
• 1 bunch parsley, leaves chopped
• 1 bunch chives, chopped

1. Cook the rice according to package instructions. Chop the mushroom stems finely and add them to a pan with the other vegetables and the hot stock. Cook for 2-3 minutes, drain and save the stock. Mix together the cooked rice, chopped mushroom stems, 2 /3 of the vegetables and sunflower seeds, cheese and sour cream. Season with salt, pepper and curry spices
2. Preheat the oven 400u0b0F. Fill the mushrooms with rice mixture and place in a large ovenproof dish. Add the remaining vegetables and 1 cup of the stock to the dish, bake for about 25 minutes.
3. Meanwhile, melt the butter in a pan, add the flour and cook for 2 mins. In another pan heat the milk and remaining stock. Gradually add the hot liquid to the butter mixture and stir with a whisk until the sauce comes to a boil and is thickened. Turn the sauce down to a low heat. Saving a few for garnish, add the chopped herbs and season to taste with salt and pepper.
4. Transfer the stuffed mushrooms and vegetables to a serving platter. Spoon over the herb sauce and garnish with sunflower seeds and herbs.

brown rice, mushrooms, carrots, courgette, vegetable stock, gouda cheese, sunflower seeds, crueme fraueeche, curry powder, butter, flour, milk, parsley, chives

Taken from recipes-plus.com/api/v2.0/recipes/17843 (may not work)