If your mouth isn’t watering just by reading the ingredients list, it will definitely be by the time you’re done making these plant-based and whole grain stuffed mushrooms. With a veggie-forward savory Success® Brown Rice rice filling and crispy topping of Parmesan and breadcrumbs, it won’t take long before they become a new favorite. Watch the Video Recipe above!
Prepare rice according to package directions. Drain and remove from bag. Set aside.
Meanwhile, heat 1 tbsp oil in large nonstick skillet over medium-high heat. Cook Brussels sprouts, broccoli, green onions, garlic, salt, pepper, and hot pepper flakes for 5 to 7 minutes or until tender. Stir in rice and pesto. Remove from heat.
Preheat boiler to high and position rack in center of oven. Arrange mushrooms, stem side down, on a foil lined baking sheet. Brush all over with remaining oil. Broil for 4 minutes, flipping halfway through. Cool slightly.
Spoon rice mixture into each mushroom cap. Toss breadcrumbs and Parmesan with melted butter. Sprinkle over rice. Broil for 5 minutes or until topping is golden brown, filling is heated through and mushrooms are tender.
Use a spoon to scrape 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.
Enjoy these savory Stuffed Portobello Mushrooms as an appetizer, snack or a side dish for your meal!
Although naturally vegetarian and satisfying on their own, these can easily be converted into a protein packed dish by adding cooked ground beef, turkey or Italian sausage into the rice mixture. Turn this hearty side dish into a well-balanced meal on your own terms.