All Recipes, Sides, Vegetarian

Stuffed Portobello Mushroom Caps

October 29, 2012

I am so happy to be able to use my oven again without it getting too hot to stand  in my house! Time to roast and bake EVERYTHING!! Yesterday I roasted carrots, potatoes, and onions and baked some fresh salmon along with it. Mmmm good. I won’t mention the pumpkin I roasted and made into a soup that turned out terrible, oh no, we don’t need to go there. Word of advise: Don’t substitute beef broth for chicken or veggie broth when it comes to pumpkin curry soup.

These stuffed portobello mushrooms make a yummy side dish for for any meal. I advise to go easy on the cheese and stick with brown rice for the filling to make this as healthy as possible, but if you’re in a “cheesy” mood, then add more cheese!!

Stuffed Portobello Mushroom Caps

Serves 2


  • 2 Large portobello mushrooms
  • 1/2 Cup dry brown rice
  • 1 1/4 Cup water or stock for cooking the rice
  • 1/2 Yellow onion
  • 2 Cloves garlic
  • 1/2 Cup mozzarella
  • 1 Tablespoon parmesan cheese
  • Fresh parsley
  • Salt and pepper
  • Olive oil

To Do:

  • Cook the brown rice in a rice cooker or a stove top: Use 1/2 cup of rice and 1 and 1/4 cup water or stock.
  • Pre-heat your oven to 350 degrees.
  • Wash the mushrooms and remove (and save) the stem.
  • Chop the mushroom stems, onion, and garlic and saute them in a pan with olive oil, until the onions are glossy.
  • In a bowl, combine the cooked rice, cheese, sautéed vegetables, parsley, salt and pepper.
  • Scoop a heaping pile of filling into each mushroom cap and place them on a non-stick baking sheet.
  • Bake for about 20 minutes, or until the top of the rice filling begins to brown.


Stuffed mushroom

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