Perfect for a light meal or as a hearty appetizer, stuffed portobello mushrooms are a great way to serve up fun flavors!
On a Meatless Monday it’s nice to have mealtime options. This recipe for brown rice- and spinach-stuffed portobello mushrooms is nice to fix as a light lunch or even as a hearty side at dinner. Switch things up by adding your favorite seasonings or greens. This is also a great recipe to make when you need to use up leftover brown rice!
Brown rice- and spinach-stuffed portobello mushrooms
- 4 large portobello mushrooms
- 2 tablespoons olive oil
- 1 cup coked brown rice
- 2 cups loosely packed spinach leaves, torn into pieces
- 1/4 cup diced sun-dried tomatoes, packed in oil
- 3 tablespoons marinara sauce
- 1/4 cup Parmesan cheese, plus extra
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- Preheat your oven to 375 degrees F. Line a baking sheet with aluminum foil.
- Remove the stems from the mushrooms, then clean the brown gills from under the caps using a sharp, pointed knife. Brush the inside of the caps with the olive oil and place on the baking sheet, open side up.
- While the rice is still warm, toss it together with the torn spinach leaves, sun-dried tomatoes, marinara sauce, Parmesan cheese, salt, black pepper and red pepper flakes. Mix well.
- Use a spoon to fill the mushroom caps with the mixture so it is slightly mounded.
- Sprinkle a little extra Parmesan cheese over the tops of each mushroom.
- Bake for 18-20 minutes.
- Remove from the oven and serve warm.
Tip your cap to these stuffed portobello mushrooms!