Grain and Vegetable-Stuffed Portobello Mushrooms

Grain and Vegetable-Stuffed Portobello Mushrooms
Photo by Oxmoor House

Ingredients

  • 1 garlic clove, minced
  • 1 cup refrigerated prechopped tomato, onion, and bell pepper mix
  • 2 teaspoons Worcestershire sauce
  • 4 (5-inch) portobello caps
  • 1 cup (4 ounces) shredded Italian cheese blend, divided
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • + 9 more ingredients
    • ¼ teaspoon salt
    • 2 teaspoons Worcestershire sauce
    • ¼ teaspoon freshly ground black pepper
    • 1 (8.5-ounce) pouch microwaveable cooked vegetable harvest whole grain rice medley (such as Uncle Ben's Vegetable Harvest Ready Rice)
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper
    • 1 cup (4 ounces) shredded Italian cheese blend, divided
    • 1 (8.5-ounce) pouch microwaveable cooked vegetable harvest whole grain rice medley (such as Uncle Ben's Vegetable Harvest Ready Rice)
    • 1 cup refrigerated prechopped tomato, onion, and bell pepper mix

1. Preheat broiler. 2. Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil 4 minutes. 3. While mushrooms broil, heat a nonstick skillet over medium heat. Coat pan with coo...

View full recipe at My Recipes

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