Mushrooms stuffed with basmati rice

Boil rice in slightly salted water.

We wash the champignons and take out the legs from them, and lay the caps on a baking sheet, previously greased with vegetable oil.

Finely chop the onion and fry in a pan in vegetable oil. Add chopped mushroom legs to the pan and continue cooking until a crust appears on the mushrooms.

Add cooked Basmati rice to the pan, pepper and salt to taste, mix everything.

Stuff the mushroom caps with the resulting mixture and send them to bake in the oven for 20 minutes at a temperature of 190 degrees Celsius.