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Stuffed kamo kamo

Kamo kamo stuffed with mushrooms and capsicums, baked in the oven with a crispy cheese topping.
Ingredients
  • - 1 kamo kamo
  • - 1 tablespoon oil
  • - 1/2 onion, diced
  • - 1 clove garlic, crushed
  • - 1 cup mushrooms, finely diced
  • - 1/2 red capsicum, diced
  • - 1 tablespoon tomato paste
  • - 1/2 cup cooked rice
  • - 1 tomato, diced or 1/2 can chopped tomatoes
  • - 1/4 cup cheese, grated
  • - 1/4 cup breadcrumbs
Method
  1. 1. Preheat oven to 180°C.
  2. 2. Cut kamo kamo in half lengthways. Scoop out the insides leaving a hollowed out centre.
  3. 3. Heat oil and cook the onion in a non-stick frying pan until soft.
  4. 4. Add garlic, chopped mushrooms, capsicum and tomato paste and continue to cook until soft.
  5. 5. Remove from heat and add cooked rice, tomato and cheese.
  6. 6. Fill each half of the kamo kamo with the vegetable and rice mix.
  7. 7. Sprinkle with breadcrumbs.
  8. 8. Bake for 45 minutes or until the topping is golden and crispy.
Notes

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