Quick Stuffed Portobello Mushrooms
Prep: 5 minutes Cook: 40 minutes
By Caroline Graettinger, PhD
- 8 portobello mushroom caps (large)
- 3 10 ounce packages frozen brown & wild rice with corn, carrots, and peas
- 2 cups tomato sauce
- 1 tbsp pizza or Italian seasoning mix
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Gently wipe the mushroom caps with a paper towel to remove any dirt. Place the caps, gills side up, on the baking sheet.
Cook the rice and veggie blend according to the package directions. Scoop 1/2 cup of the rice blend onto each mushroom cap.
Spread 1/2 cup of the tomato sauce on top of the rice, and sprinkle with the pizza seasoning. Bake in the preheated oven for 30 minutes.