Save to your scrapbook

    Chestnut mushroom & brown rice caprese bake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Chestnut mushroom & brown rice caprese bake

    By Elly Pear

    • Preparation time: 30 minutes + cooling
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4-6


    100g wholegrain rice
    2 tbsp olive oil, plus extra for greasing
    2 medium onions, finely chopped
    2 cloves garlic, finely grated
    1 stick celery, finely chopped
    250g pack chestnut mushrooms, thinly sliced
    25g basil, leaves only, roughly torn
    235g pack ready washed spinach
    90g drained sun-dried tomatoes, finely chopped
    3 British Blacktail Large Free Range Eggs
    1 tbsp Dijon mustard
    270g pack mozzarella, drained and torn into bitesized pieces

    To serve
    100g pack mixed leaf salad
    4 tbsp mayonnaise
    2 tbsp pesto (either basil pesto or roasted red pepper and paprika pesto)


    1. Preheat the oven to 220ºC, gas mark 7 and put a baking tray in to heat up. Cook the rice according to pack instructions, then set aside. Meanwhile, in a large saucepan, heat the olive oil over a medium heat. Add the onions and a generous pinch of salt and cook for 5 minutes, stirring regularly, until translucent. Stir in the garlic and celery and season. Cook for 5 more minutes, until the vegetables are soft.

    2. Add the mushrooms and basil and cook for 10 minutes, until they release all their juices and the liquid has evaporated. Add 175g of the spinach, stir well and cook until wilted. Stir in the sun-dried tomatoes and cooked rice, then remove from the heat and leave to cool slightly. Meanwhile, whisk the eggs and mustard together in a large bowl. Add the mozzarella and vegetable rice mixture and stir to combine.

    3. Use a large single piece of greaseproof paper to line the base and sides of a 20cm round springform cake tin (see tip, right). Grease the inside generously with olive oil. Pour in the veg mixture and smooth the surface with a spatula.

    4. Place the cake tin onto the preheated baking tray and bake for 45 minutes, until the top and edges are browned. Remove and leave to cool slightly, then carefully release the cake tin’s sides and peel away the paper. Serve with mixed leaves combined with the remaining spinach and the mayo mixed with the pesto.  

    Your recipe note

    Edit your recipe note

    Cook's tipThe easiest way to fully line a round cake tin is to take a large piece of greaseproof paper and screw it up tightly into a ball. Smooth it out again and you’ll find it’s more compliant when you shape it into the tin.


    Average user rating

    4 stars