Vegan Stuffed Portobello Mushrooms

Ingredients:

6 large portobello mushroom caps
1 cup of Instant Brown Rice
1 small onion, chopped well
1 small red pepper, chopped well
2 cloves of garlic, minced
2 roma tomatoes, diced
1 tbsp fresh basil, chopped
5 oz. fresh spinach
1/4 cup of Panko bread crumbs
salt and pepper, to taste

Directions:

1.  Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Pop the stems out of the mustroom sand arrange the caps on the bakingsheet.

2.  Prepare Instant Rice.

3. While rice is cooking, heat a skillet on medium and add a little water (or oil if you prefer).  Add the chopped onion, pepper, and garlic and heat for about 4-5 minutes stirring continuously so they do not stick to the pan.

4.  Add in the tomatoes, basil and fresh spinach and heat until spinach is broken down.  Season with salt and pepper.

5.  Remove from heat and add prepared brown rice to the pan to combine and allow to cool for a few minutes.

6.  Spoon filling into each mushroom cap as evenly as possible.  Top with bread crumbs

7.  Place in oven and bake for 15-20 minutes or until filling is hot and mushrooms begin to soften.  Serve hot.

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