Stuffed Portabella Mushrooms

A couple times a week, I prepare meatless meals. Today’s recipe is a hearty vegetarian dish, loaded with veggies and a touch of parmesan cheese. I haven’t cooked much with portabellas but they’re a wonderfully healthy ingredient, especially popular with people who are looking for something besides meat to cook on the grill.

Gather your ingredients… mushrooms, roasted red peppers, breadcrumbs, frozen chopped spinach, cooked brown rice, celery, onion, parmesan cheese, olive oil and chicken stock. (not shown)

Chop your celery and onions and sauté in olive oil. (I used garlic gold, which is olive oil with garlic infused) You can also use regular olive oil and one clove of garlic.

Using a spoon, scrape the gills off the back of each mushroom.

I buy jars of roasted red peppers, but you could roast your own as well.

Add peppers, rice and spinach  to the sautéed veggies.

Add bread crumbs, stock, parmesan cheese and season with salt and pepper, depending on the saltiness of the stock. Spoon onto portabella mushroom cap. I place a piece of parchment paper on a baking pan, to save clean-up time! Bake 350 for 25-30 minutes. The last few minutes, sprinkle with additional parmesan cheese.

I still had some roasted butternut squash in the fridge that I added to complete this main dish.

The flavors of this recipe complemented each other perfectly! You could be creative on the vegetables you use. You could use shredded carrots or zucchini, or quinoa in place of the rice. Although I didn’t add fresh herbs, you could add parsley or basil.

Stuffed Portabella Mushrooms

2 large portabella mushrooms, gills removed
2 T. chopped red onion
2 T. chopped celery
2 T. garlic gold oil
1/4 c. roasted red pepper, chopped
1/2 c. bread crumbs (I used Panko)
1/2 c. chicken stock
2 c. frozen chopped spinach (it would be less than 1c. thawed)
1 c. brown rice, cooked
1/4 c. parmesan cheese

Sauté onions and celery in oil until tender. Add spinach, peppers and rice. Heat through, then add breadcrumbs, parmesan cheese (reserve 1 T.)  and chicken stock. Stir and spoon into mushroom caps. Bake in 350 oven for 25-30 minutes. The last few minutes sprinkle with remaining cheese.