Stuffed Mushrooms

8 large field mushrooms, stems removed
Cooking spray
1 ½ Cups cooked white rice
2 teaspoon mild curry powder
1 teaspoon ground turmeric
8 green onions, finely chopped
2 teaspoons crushed garlic
4 Tablespoons flat-leaf parsley leaves
5 tomatoes, finely chopped

Preheat oven to 200°C. Place mushrooms, stem-side up, in a single layer in roasting pan.

Heat a large, non-stick frying pan over medium heat. Spray with oil. Add rice, curry powder, turmeric, onion and garlic. Cook, stirring, for 3 minutes or until heated through.

Chop half the parsley. Add to frying pan with tomato. Cook, stirring, for 3 minutes.

Spoon rice mixture into mushrooms. Spray tops with oil. Roast for 25 minutes or until mushrooms are tender.

Transfer mushrooms to a serving plate. Sprinkle with remaining parsley leaves.