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3 T water or veggie broth
2 sticks celery, diced
1/2 onion, diced
2 cloves garlic, minced
1 cup frozen spinach, defrosted
1/2 cup brown rice crumbs
8 white mushrooms

Remove and chop mushroom stems.
Sautee chopped mushroom stems, onion, celery, garlic in broth or water til soft.
Squeeze water from spinach. Add spinach to celery mixture and sautee two more minutes.
Stir in brown rice crumbs.
Use spoon to stuff with sauteed veggies.
Top with more brown rice crumbs and bake @ 400 F for 20 minutes.

Any stuffing left over makes a good side dish

Here's a recipe I've made as an appetizer many times. It's really delicious!

Stuffed Portabella Mushrooms
~From Kirsty’s Kitchen

* 8-10 baby portabella mushroom caps, with stems attached
* 1 small red onion, finely minced
* 1 garlic clove, finely minced
* 1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
* 2 T chopped fresh parsley (or 1 tsp. dried)
* 1 T. Italian seasoning blend
* ½ c. vegetable stock
* 1 c. bread crumbs
¾ c. nutritional yeast
½ c. walnut halves, chopped very fine
* Freshly ground black pepper to taste

Clean mushrooms to remove dirt. Cut stems off at base and finely chop. If stems are small, chop other mushrooms (about ½ cup chopped). Set aside.

Combine spinach, mushrooms, onions, garlic, nutritional yeast, walnuts, and bread crumbs. Add seasonings and vegetable stock, mix well. (Use hands to combine to really get it mixed well.)

Divide stuffing mixture into equal portions and press into mushroom caps.

Place the stuffed mushrooms on a baking sheet and bake in a 375°F oven until heated through and slightly browned on top, about 10 minutes.

Thanks for these 2 recipes I will be trying them both. I love stuffed mushroom caps.

What are brown rice crumbs?
Thanks

Like dried bread crumbs but made from brown rice. I usually find them near the gluten free stuff in the grocery.

Brown rice crumbs sound great. I would prefer that to bread crumbs.