Recipe for Stuffed Round Courgettes 
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Yield:
4 servings
Ingredients:
Amount Ingredient
50 gm Wild rice, (2oz)
2 tbl Olive oil
1/2 x Onion, finely chopped
125 gm Mixed mushrooms, shiitake, chestnut, open cap, chopped
3 tbl Dry white wine
Salt and freshly ground black pepper
4 tbl Double cream
1 tbl Freshly chopped parsley
40 gm , (1 1/2oz) freshly grated parmesan cheese
Instructions:
Instructions: Preheat the oven to 180 C, 350 F, Gas Mark 4.

Cook the rice according the the pack instructions.

Heat the oil in a saucepan and fry the onion for 2-3 minutes.

Add the mushrooms and fry for a further 3 minutes.

Add the wine and season well with salt and pepper.

Simmer for 3-4 minutes until the wine has reduced, then add the cream, parsley and half of the cheese.

Remove from the heat.

Peel the courgettes, slice in half horizontally and scoop out the seeds.

Divide the mushroom stuffing between the four halves. Cover with foil and bake in the oven for 30 minutes.

Remove the foil, sprinkle with the remaining parmesan cheese and return to the oven, uncovered for a further 15 minutes.

NOTES : An attractive and delicious vegetarian main meal.

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