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Stuffed Portobello Mushrooms

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Stuffed Portobello Mushrooms

with tomato, mozzarella, basil and creamy rice

Informations supplémentaires
35 min. | 517 kcal | easy | Vegetarian | Printable version
1. Cook the mushrooms Preheat the oven to 400°F. Cut off the stems of the mushrooms and scrape the brown part with a spoon. Place the mushrooms stem side down onto a sheet pan covered with baking paper. Bake in the oven 10-12 minutes until the water leaks out of them. Remove from the oven and soak up the excess water with paper towels. Set aside.
2. Setup Cut the tomatoes and zucchini into small cubes. Finely chop the garlic. Chop the shallot.
3. Cook the rice Heat a drizzle of oil in a pan over medium-high heat. Cook the shallot and zucchini for 2-3 minutes. Add salt and pepper. Add the rice and mix well. Add the broth cube and 1.5 2P | 2 3P cups of water then bring to a boil. Cover and cook 10-12 minutes over low heat until the rice is tender. Add the grana padano and a knob of butter to the rice once cooked.
4. Stuff the mushrooms Stuff the mushrooms with the tomatoes and basil leaves. Season with salt and pepper. Top with mozzarella cheese. Bake in the oven for 10-12 minutes or until the cheese melts.
5. Toast the panko Heat a drizzle of oil in a skillet over medium-high heat. Add the panko and garlic and roast 3-4 minutes until browned. Remove from the skillet.
6. Plate your dish Garnish the portobellos with the panko and serve with the rice. Bon appétit!
2unitPortobello Mushrooms
1unitBasil
2unitTomato(es)
60gMozzarella
140gJasmine Rice
1unitVegetable Broth Cube(s)
30gGrana Padano Cheese
1unitZucchini(s)
0.5unitShallot
20gPanko Breadcrumbs
1unitGarlic Clove(s)
What you need sheet pan, pot, pan, bowls
517 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 79g
26%
fat 13g
20%
cholesterol 40mg
13%
fiber 6g
24%
protein 21g
saturated 7g
35%
sodium 1287mg
54%
sugar 9g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg