Baked Stuffed Portobello Mushroom

Prep Time: 15 minutes
Cooking Time: 30 minutes
Brought to you by Wholesome Temptation™
  • 2 tsp extra-virgin olive oil
  • 4 large portabella mushroom caps, cleaned, stems removed and saved
  • 1 portabella mushrooms stem, chopped up
  • 1 tsp garlic, chopped
  • ¼ cup medium red peppers, diced
  • ½ cup small zucchini, diced
  • ½ cup green onions, chopped
  • ½ tsp thyme
  • ¼ tsp sage
  • 2 cups fresh spinach
  • 1 cup cooked brown rice
  • 1 cup vegetable broth
  • 1 cup mozzarella cheese, divided

Preheat oven to 350 degrees.  Heat oil in sauté pan over medium heat and add mushroom stems and garlic.  Sauté for 3 minutes.  Add red pepper, zucchini, green onions, seasonings, and spinach.  Sauté until spinach is wilted, add brown rice and vegetable broth.  Stir and simmer for 2 minutes.  Remove from heat and stir in ½ cup of the mozzarella cheese to the mixture.  Place mushroom caps on a sheet pan prepared with pan spray.  Stuff each mushroom cap with mixture and top each cap off with the rest of the mozzarella cheese.  Bake for 20-30 minutes.

Makes 4 servings


Nutrition information per serving:  Calories: 236; Total Fat: 12g; Saturated Fat: 4g; Sodium: 360mg; Carbohydrate: 20g; Fiber: 2g; Protein: 12g

baked-stuffed-portobello-mushroom
 

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