Jasmine with Red & Wild Rice Stuffed Portobello Mushrooms

Prep Time:

15 minutes

Total Time:

45 minutes

Serves:

8

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Ingredients

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Instructions

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  • Preheat oven 425°F. Cook rice according to package directions.

  • Meanwhile, heat 2 tbsp oil in skillet set over medium heat; cook shallot, garlic, thyme and chili flakes for 2 to 3 minutes or until slightly softened. Add spinach, salt and pepper; cook, stirring, for 3 to 5 minutes or until wilted. Let cool slightly. Squeeze out any excess moisture.

  • Stir together rice, spinach mixture, goat cheese, chives, parsley and basil until well combined. Stuff each mushroom cap with rice filling.

  • Place on parchment paper lined baking sheet. Top with grape tomatoes and sprinkle with Parmesan. Drizzle with remaining oil. Bake for 15 to 25 minutes or until mushrooms are tender and topping is golden. Drizzle with balsamic glaze.


Tags

Vegetarian
Side Dish
Main Dish
46-60 Minutes
Rice & Grain Blends - NEW
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