Mediterranean Stuffed Portobello Mushrooms
March 29, 2010 in Recipes, Sides
Ingredients
- 1 cup Uncle Ben’s Natural Whole Grain Brown Rice
- 1 tablespoon oil
- 1 cup onion, diced
- 1/2 cup green peppers, diced
- 2 cups low-fat, reduced sodium chicken broth
- 1/2 teaspoon dried oregano
- 1 can (2.25 ounces) sliced black olives, diced
- 1/2 cup cherry tomatoes cut into small pieces
- 1 cup reduced fat feta cheese
- 1/4 cup parsley
- 6 to 8 portobello mushrooms
Preparation
- In a saucepan, add oil over medium heat. Add onions and green peppers and brown slightly for about 3 minutes.
- Add brown rice and dried oregano along with 2 cups of low-fat chicken stock to pan and bring to a boil. Cover and simmer for 25 minutes.
- Preheat the oven to 400°F. Lay 6 to 8 mushrooms on a baking sheet, top down. Remove the stems (if they have them) with a spoon.
- Continue to prepare the filling by stirring in black olives, cherry tomatoes, feta cheese and parsley into the cooked rice.
- Spoon equal portions of rice mixture onto the middle of each of the portobello mushrooms and bake for 12 to 15 minutes.
- Remove mushrooms with a spatula and serve.
Serves
6-8, depending on size of mushrooms
