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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

Ingredients

  • 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

Instructions

  • 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.
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Posted

Rice is a natural, raw, agricultural product. It may contain foreign material despite the use of modern cleaning equipment. Sort and remove foreign materials before cooking. And like all raw agricultural products, it may naturally contain heavy metals.