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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms with Cajun Country Rice
A vegetarian delight! Meaty portobello mushrooms stuffed with artichokes, cheese and Louisiana brown rice.
Course Appetizer, Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people


  • 1 1/2 cups Cajun Country Long Grain Brown Rice
  • 4 Portobello mushrooms, stems discarded
  • 2 roma tomatoes
  • 4 oz. quartered artichoke hearts, not marinated
  • 1/4 cup shredded parmesan cheese
  • 1 tbsp balsamic vinegar
  • 1 minced garlic clove
  • 1/2 tsp oregano
  • 1/2 cup shredded mozzarella
  • Cooking spray


  • Preheat oven to 400 degrees.
  • Grease baking sheet with cooking spray.
  • Place mushrooms on baking sheet and bake for 10 minutes.
  • While they are baking, combine cooked brown rice, tomatoes, artichokes, parmesan cheese, balsamic vinegar, garlic and oregano in a small bowl.
  • After the 10 minutes have passed, blot mushrooms with paper towels to absorb extra moisture.
  • Spoon the mixture onto the baked mushrooms and sprinkle with mozzarella cheese.
  • Bake for 10 minutes more or until the cheese has melted.