Savory Herb-Stuffed Portobello Mushrooms with Wild Rice

Nutritional Benefits

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Ingredients

• 2 Portobello mushroom caps (large, stems removed and gills scraped out)
• 1 cup Cooked wild rice
• 1/4 cup Onion (finely chopped)
• 1 clove Garlic (minced)
• 1 cup Spinach (fresh, chopped)
• 2 tbsp Vegetable broth
• 2 tbsp Breadcrumbs (whole wheat)
• 1/2 tsp Fresh thyme (chopped)
• 1/2 tsp Fresh rosemary (chopped)
• 1 tbsp Parmesan cheese (grated, optional)
• 1 tbsp Olive oil
• 1/4 tsp Salt (or to taste)
• 1/8 tsp Black pepper (or to taste)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Lightly brush the outside of the portobello caps with olive oil and season with salt and pepper. Place on a baking sheet.
2. Step 2: Heat 1 tsp olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more.
3. Step 3: Stir in chopped spinach and cook until wilted. Remove from heat.
4. Step 4: In a bowl, combine the cooked wild rice, onion-garlic-spinach mixture, breadcrumbs, fresh thyme, fresh rosemary, vegetable broth, and Parmesan cheese (if using). Season with salt and pepper.
5. Step 5: Divide the filling mixture evenly between the two portobello caps, mounding it slightly.
6. Step 6: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned on top. Serve hot.

Nutrition Information

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