Stuffed Portobello Mushrooms vegetarian

The first day after our crazy trip to the island of Mauritius we went to the large shopping center in Grand Baie where a Super U Hypermarche is.
More then 3 hours later we not only had the basic groceries for our rented house, but a couple of souvenir items and shirts.

We planned the first two dinners at the store. We had to see what they offered.

Many goods are imported and not cheap. I  checked the origin and the price and a lot of things fell out of our food routine.
I do not pay about 8 € for a bag of Bonduelle salad. I bought a local yellow cucumber instead.

On the hot and humid day, I went for a vegetarian option. Stuffed portobello mushrooms and rice with cucumber salad.

Ingredients for 3:
9 portobellos
2 spring onions
2 cloves of garlic
1 small yellow onion
60 g sugarsnap peas
1 tomato
50 g grated mozzarella cheese
Parsley
300 ml chicken stock
50 ml double cream
Salt, pepper, herbes de provence
1 1/2 cup basmati rice

Preheat the oven 180 C
Chop onions, garlic, peas, tomatoes and parsley. Use halve of the parsley for garnishing the rice.
Mix it and season well. Cook it in a pan to soften for 5 min.
Stuff inside the mushrooms and top with cheese.
Fill stock and cream with the herbes de provence into the oven proof dish and set the mushrooms in.
Cook the basmati and add parsley.

Bake for 12 min.