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.
Prepare rice according to package directions.
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.
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.
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.
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.