Mushroom Rice and Sherry Bake


  1. Heat the oil in a frying pan and gently cook the shallots, 2 tablespoons of sherry, mushrooms and garlic with a little salt and pepper until translucent, then remove from the heat.

  2. Cook the rice, as per the instructions and place in a large serving dish.

  3. Add half the parmesan, flour, mozzarella, remaining sherry and two teaspoons of smoked paprika and mix well.

  4. Sprinkle the top with the remaining parmesan and crushed tortilla chips.

  5. Microwave for three minutes and then grill until the top browns.

  6. Serve immediately with the remaining tortilla chips.​


Rice is often the side and not the main- frequently ignored as a star ingredient all by itself. For this dish you will pull together the smoky flavours of paprika and sherry, the gooey delight that is mozzarella and top it with crunchy tortilla chips. This works really well as a starter, nibbles with drinks or as TV munchies.




  1. A good splash of olive oil

  2. 8 tablespoons of sherry

  3. 2 shallots, finely diced

  4. 100g button mushrooms, finely diced

  5. 1 large clove of garlic, crushed

  6. 2 packets of pre-cooked rice - mushroom variety

  7. Salt and black pepper

  8. 100g parmesan, grated 

  9. 120g mozzarella, cut into pieces or buys as balls 

  10. 30g flour

  11. 3 teaspoon of smoked paprika

  12. 100g tortilla chips, crushed and use the rest of the bag as a side when serving

Serves 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes