Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 4 servings

Ingredients

  • 4 portobello mushrooms about 4 inches / 10 cm wide, stems removed
  • 2 cups brown Rice cooked Uncle Ben's Wholegrain
  • 1 cup tomato sauce or pasta sauce, no-salt-added
  • 2 tbsp basil chopped fresh, or flat leaf parsley
  • 1 tsp thyme dried
  • 1/2 tsp ground pepper fresh
  • 4 tsp parmesan fresh, grated

Instructions

  • Place mushroom caps, cup side up, on parchment paper-lined baking sheet.
  • In bowl, combine rice, tomato sauce, basil, thyme, and pepper.
  • Mound mixture evenly among mushrooms. Sprinkle each with cheese and bake in 350°F (180°C) oven for about 30 minutes or until mushrooms are tender and cheese golden.
Nutrition Facts
Stuffed Portobello Mushrooms
Calories
164
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
31
g
10
%
Fibre
 
4
g
17
%
Sugars
 
4
g
4
%
Protein
 
7
g
14
%
Cholesterol
 
2
mg
1
%
Sodium
 
45
mg
2
%
*5% or less is a little, 15% or more is a lot

Related recipes

Mushroom and Roasted Squash Soup
Chinese Greens and Mushroom Soup
Honourable Yasir Naqvi’s Famous Mushroom Oregano Soup

Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!

This field is for validation purposes and should be left unchanged.