Brown Rice Stuffed Portabella |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Instead of stuffing peppers - I like to stuff mushrooms as a main meal. You can use this stuffing in pepper or zucchini as well. Ingredients:
2 teaspoons olive oil |
1 cup onion, diced |
1 cup carrot, shredded |
5 garlic cloves, minced |
1 cup brown rice |
1/4 cup pine nuts |
2 cups vegetable broth (preferably mushroom) |
1/4 cup raisins |
1 teaspoon cumin |
4 portabella mushrooms |
Directions:
1. Preheat oven to 400.
2. In a medium sauce pan over medium heat, sautee onion, carrot and garlic in olive oil for 5 minutes.
3. Add brown rice and pine nuts and saute for another 5 minutes.
4. Add broth, raisins and cumin. Cover and simmer for 30-40 minutes.
5. Stuff mixture evenly into portabello caps.
6. Bake for 20 minutes at 400.
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