Description
Mushrooms stuffed with a rice mix, inspired by Lebanese Tabbouleh
Ingredients
Scale
- 1 cup sprouted tricolor brown rice (Lundberg Farms)
- 1/3 cup diced red onion
- 1/2 cup chopped parsley
- 1 Tbs minced mint
- 1 lemon zested and juiced
- 1 clove garlic minced
- 1/3 cup chopped roma tomato (approx 2 tomatoes)
- 1 cup shredded white cheddar
- 6 portobello mushrooms, stems removed and diced
- 1/2 cup feta cheese
- additional parsley chopped
Instructions
- Preheat oven to 450F.
- Prepare rice according to package directions.
- Clean mushrooms with a damp towel, removing and chopping the stems, place mushrooms stem side down on a baking pan and roast at 450F for 10 minutes.
- While the mushrooms roast, combine garlic, tomatoes, mushroom stems, and onion in a pan and saute over medium high heat until heated through and fragrant.
- Next, combine the sautéed veggies with the prepared rice, mint, parsley, shredded white cheddar, lemon zest, and lemon juice.
- Remove roasting mushrooms from the oven, drain off any juices that collected in the pan during roasting. Flip the mushrooms to stem side up and pile them up with the rice mixture. Top each with a liberal sprinkle of feta cheese.
- Turn oven to ‘broil’ and place the stuffed mushrooms under the broiler for 5 minutes, or until the cheese is browned and the rice slightly crisped on the outside.
- Serve hot and garnish with extra parsley.
- Prep Time: 50 mins
- Cook Time: 15 mins
- Category: Entree
- Cuisine: Middle Eastern