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
- 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
- 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.