Mean Green Stuffed Portobellos
These easy to assemble stuffed portobello mushrooms are made with vegetables, whole grain brown rice, pesto and a crispy Parmesan topping.
Ingredients
- 1 bag Success® Brown Rice
- 3 tbsp olive oil, divided
- 2 cups shredded Brussels sprouts
- 1 1/2 cups broccoli florets
- 3 cloves garlic, minced
- 2 green onions, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp hot pepper flakes
- 1/3 cup prepared pesto
- 8 large portobello mushrooms, stemmed and brushed clean
- 1/2 cup Italian style seasoned bread crumbs
- 2 tbsp grated Parmesan cheese
- 2 tbsp butter, melted
Instructions
If your mouth isn’t watering just from reading the ingredient list for this recipe, it will be by the time you’re done making these plant-based and whole grain stuffed mushrooms. With a veggie-forward, savory filling made with Success® Brown Rice and a crispy topping of Parmesan cheese and breadcrumbs, it won’t take long before this dish becomes a new family favorite.
Step 1
Prepare rice according to package directions.
Step 2
Meanwhile, heat 1 tablespoon of oil in a large, nonstick skillet over medium-high heat. Add Brussels sprouts, broccoli, garlic, green onions, salt, pepper and hot pepper flakes to skillet and sauté for 5 to 7 minutes, or until tender. Stir in rice and pesto. Remove from heat.
Step 3
Preheat broiler to high and position rack in center of oven. Arrange mushrooms, stem side down, on a foil-lined baking sheet. Brush mushrooms with remaining oil. Broil for 3 minutes, flipping halfway through. Cool slightly.
Step 4
Spoon rice mixture into each mushroom cap. Toss bread crumbs with Parmesan in a small bowl. Mix in melted butter. Sprinkle breadcrumb mixture over rice. Broil mushrooms for 5 minutes, or until topping is golden brown, filling is heated through and mushrooms are tender.
Recipe Tip
Use a spoon to scrape the gills out of each mushroom cap. Be careful not to tear the edges of the mushrooms; maintaining their shape helps them hold as much filling as possible.
