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Meatless Monday: Brown rice- and spinach-stuffed portobello mushrooms

Perfect for a light meal or as a hearty appetizer, stuffed portobello mushrooms are a great way to serve up fun flavors!

Meatless Monday: Brown rice- and spinach-stuffed Portobello mushrooms

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

Serves 4


  • 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


  1. Preheat your oven to 375 degrees F. Line a baking sheet with aluminum foil.
  2. 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.
  3. 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.
  4. Use a spoon to fill the mushroom caps with the mixture so it is slightly mounded.
  5. Sprinkle a little extra Parmesan cheese over the tops of each mushroom.
  6. Bake for 18-20 minutes.
  7. Remove from the oven and serve warm.

Tip your cap to these stuffed portobello mushrooms!

More Meatless Monday recipes

Banana-buttermilk and flaxseed pancakes
Veggie club sandwiches with garlic-avocado spread
Veggie ramen burger with spicy mayo

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