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.