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.

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Mean Green Stuffed Portobellos

Cooking time
PREP TIME 25 mins
Cooking time
COOK TIME 15 mins
Servings
SERVES 8
Ready in
TOTAL TIME 40 mins

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 Tips

  • 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.

Get Your Fill!

These savory stuffed portobello mushrooms make a wonderful appetizer, snack or side dish for your next meal! Easy to make and bursting with flavor, they’re sure to become a family favorite.

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.

If you love a great stuffed veggie recipe, why not try your hand at these Zucchini Boats Stuffed with Rice and Sausage or our Shiitake Stuffed Acorn Squash.