Stuffed Mushrooms With Herb Sauce - cooking recipe

Ingredients

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

Preparation

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
Preheat the oven 400\u00b0F. 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.
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.
Transfer the stuffed mushrooms and vegetables to a serving platter. Spoon over the herb sauce and garnish with sunflower seeds and herbs.