Topped with sweet grape tomatoes and salty Parmesan cheese, these vegetarian bites are as delicious as they look. Filled with a mixture of Mahatma® Jasmine with Red & Wild Rice, spinach, goat cheese, chives, parsley, and basil, their savory and aromatic ingredients will be sure to fill your home with enticing smells in just under 30 minutes.
Preheat oven 425°F. Cook the rice according to package directions.
Meanwhile, heat 2 tbsp of oil in a skillet set over medium heat; cook shallots, 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 a 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 to add the final touches.
These vegetarian Stuffed Portobello Mushrooms speak for themselves. Now onto the good part: the filling is made with a delicious blend of sautéed shallots, garlic and herbs tossed with spinach, goat cheese and jasmine rice with red and wild rice.
The easy to prepare mushrooms are bursting with flavor in every bite. Bring them to your next family gathering or get together as an appetizer or side dish, but we can’t guarantee that they’ll make it to the table.
Beef them up by adding a bit of Italian sausage or rotisserie chicken to the mix. Not a fan of goat cheese? Swap it out for a lighter cheese like brie or mozzarella. Test one out beforehand, but be careful not to eat them all before serving!