Pick up some fresh baby spinach, goat cheese, our wholesome jasmine and quinoa blend, and tons of fresh herbs for these savory, cheesy stuffed portobellos. Easy to bake off and undeniably satisfying, they make the perfect meatless lunch, side dish, or first course.
Preheat oven 425°F. Cook the rice according to package directions.
Meanwhile, heat 2 tbsp of oil in a skillet set over medium heat; cook shallots, garlic, thyme and chili flakes for 2 to 3 minutes or until slightly softened. Add spinach, salt and pepper; cook, stirring, for 3 to 5 minutes or until wilted. Let cool slightly. Squeeze out any excess moisture.
Stir together rice, spinach mixture, goat cheese, chives, parsley and basil until well combined. Stuff each mushroom cap with rice filling.
Place on a parchment paper lined baking sheet. Top with grape tomatoes and sprinkle with Parmesan. Drizzle with remaining oil. Bake for 15 to 25 minutes or until mushrooms are tender and topping is golden. Drizzle with balsamic glaze to add the final touches.
It’s no surprise that mushrooms are the ultimate stuffed veggies in the fall. Their earthy taste and superfood powers make them an excellent way to get through those end of summer blues and prepare for the coming colder weather. However, no matter the season, these stuffed portobellos are bound to add a little spring to your step.
Packed with tangy goat cheese, salty parmesan, fresh baby spinach, and our Carolina® Jasmine Rice with Red & Wild Rice– these savory stuffed portobellos aren’t just tasty appetizers, they’re a complete meal. Aside from its hearty nature, this mixture also makes a great base for binding together the rest of these ingredients.
The best part is, these cheesy, roasted mushrooms are also filled to the brim with fragrant herbs including, fresh thyme, chives, parsley, and basil. Among these aromatic components, a pinch of red chili flakes adds warmth, while the balsamic glaze gives it a touch of sweetness.
So if you love picking up fresh greens at your local market, this recipe is definitely for you. Try it today and enjoy a cheesy filling, with tons of flavor.
Where’s the meat? These vegetarian stuffed portobellos are completely meat-free, but taste great with added bits of savory sausage or seared pancetta.