Stuffed kamo kamo

Kamo kamo stuffed with mushrooms and capsicums baked in the oven with a crispy cheese topping.

Stuffed kamokamo recipe
SERVES 4
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner

Follow our step-by-step recipe guide.

Method

  1. Preheat oven to 180°C
  2. Cut kamo kamo in half lengthways. Scoop out the insides leaving a hollowed out centre
  3. Heat oil and cook the onion in a non-stick frying pan until translucent
  4. Add garlic, chopped mushrooms, capsicum and tomato paste and continue to cook until soft
  5. Remove from heat and add cooked rice, tomato and cheese
  6. Fill each half of the kamo kamo with the vegetable and rice mix
  7. Sprinkle with breadcrumbs
  8. Bake for 45 minutes.
  • kamo kamo
  • 1 tbsp
    oil
  • 1/2 
    onion, diced
  • 1 clove
    garlic, crushed
  • 1 cup
    mushrooms, finely diced
  • 1/2 
    red capsicum, diced
  • 1 tbsp
    tomato paste
  • 1/2 cup
    cooked rice
  • tomato, diced or 1/2 can chopped tomatoes
  • 1/4 cup
    Edam cheese, grated
  • 1/4 cup
    dried breadcrumbs
Per serve
  • Energy
    1310kJ
  • Protein
    10.7g
  • Total Fat
    12.4g
  • Saturated Fat
    3.3g
  • Total Carbohydrate
    35g
  • Sugars
    12.3g
  • Dietary Fibre
    9.0g
  • Sodium
    206mg