Savory Stuffed Mushrooms

Savory Stuffed Mushrooms

Serves 6 75 minute prep time

Savory stuffed portobello mushrooms are a simple way to power up your next meal.


  • 6 portobello mushrooms, stems removed
  • ½ cup of brown rice
  • 1 cup vegetable broth
  • 2 Tbsp olive oil
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1 small zucchini, diced
  • 2 tomatoes, diced
  • 1 cup of spinach, chopped
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1 tsp thyme
  • Balsamic glaze (reduction) to taste


  • Preheat oven to 350 ° F

  • Bring 1 cup of vegetable broth to a boil, add in brown rice. Lower heat to a simmer and cover for 35 minutes.

  • While rice is cooking, in a large skillet sauté onion and garlic over medium heat until soft. Add in zucchini and tomatoes. Cook for 2 minutes then add in spinach and herbs. Sauté until spinach has wilted.

  • When rice is done cooking, add rice to cooked vegetables and mix well.

  • Brush portobello mushrooms with olive oil,  stuff with rice and veggie mixture, and place on pan.

  • Cook in oven for 35 minutes.

  • Remove from oven. Drizzle with balsamic reduction before serving.