After reading more and more articles about the benefits of mushrooms, I have been trying to incorporate them more often into our diet. I threw this dish together with leftover spinach and rice that I had in my fridge. We all loved them and will make them more frequently. Use this recipe as a base and then alter the ingredients to include what you have on hand – try it with quinoa or millet instead of rice. We love to eat these with cooked greens for a real nutrient dense meal.
Ingredients:
- 4 large Portabello mushroom caps
- 1 T olive oil
- ½ medium onion, diced
- 4 cloves garlic, minced
- 8-12 ounces spinach
- 2 C brown rice
- ½ C vegan shredded cheese of your choice
- Salt, pepper and Italian seasoning – to taste
Preparation:
- Clean portabellas, removing gills and stems. Chop the gills and stems and set aside for sauteing.
- Heat oil in large skillet on medium heat. Saute’ onions until tender.
- Add garlic and sauté for 1 more minute.
- Add gills and stems and sauté until they release their water.
- Add spinach and heat until wilted.
- Add brown rice and vegan cheese of your choice. Stir until well mixed. Add seasonings to taste and remove from heat.
- Stuff portabellas and place in a large pan. Bake in a pre-heated 400°F oven until tender – approximately 20-25 minutes.
- Serve immediately.
{ 6 comments… read them below or add one }
I appreciate your recipes so much, and use them often. I am wondering if you would consider adding a “print” button on the recipe page which would allow us to print only the recipe without the extra pictures on the page. Thanks!
Ask and you shall receive! I had tried to put a “print” button on pages before and had trouble with the function, but I found another button that seems to work. It’s at the right end of the “Share and Enjoy” button under the post. Thanks for the suggestion.
I wish you would include the nutritional data for your recipes. It would be very helpful to a lot of us who are trying to watch fats and sodium content.
Yes, I may start to do that but just haven’t taken the time, primarily because almost all of the recipes that I post are low-fat and low-sodium. I’ll have to find a good website where I can plug in the ingredients to get the nutritional data.
Great stuff Nancy How about some pictures of these gorgeous foods
Well, it’s on my list of “Things to do”…