What makes these Quick Stuffed Portobello Mushrooms so quick is the use of frozen rice and vegetables. Just pop a bag in the microwave – if you buy the steam-in-the-bag variety – and in a few minutes you have a hot and ready mix of brown rice (yes, they come in brown rice varieties) and chopped veggies. There’s no waiting 30-40 minutes for brown rice to cook on the stove, and no chopping of vegetables into these cute, tiny size found in these frozen mixes. In just a few, easy steps you’ll have these adorable, meal-sized, stuffed portobellos. Buy the largest portobello mushrooms you can find. They’ll hold more of the rice and veggie stuffing, and make an impressive display on your plate.
Quick Stuffed Portobello Mushrooms
Ingredients
- 8 large - portobello mushroom caps
- 3 10 oz pkgs - frozen brown & wild rice with corn, carrots, and peas
- 2 cups - tomato sauce
- 1 Tbs - pizza or Italian seasoning mix
Instructions
- Preheat the oven to 375 °F. Line a baking sheet with parchment paper.
- Gently wipe the mushroom caps with a paper towel to remove any dirt. Place the caps, gills side up, on the prepared baking sheet.
- Cook the rice and veggie blend according to the package directions. Scoop 1/2 cup of the rice blend onto each mushroom cap.
- Spread 1/2 cup of the tomato sauce on top of the rice, and sprinkle with the pizza seasoning.
- Bake in the preheated oven for 30 minutes.
Nutrition Information
Nutrition (per serving): 421 calories, 79% calories from carbohydrates, 14% calories from protein, 7% calories from fat, 12g fiber.
(No Ratings Yet)
Loading...