Savory stuffed portobello mushrooms are a simple way to power up your next meal.
Ingredients
- 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
Preparation
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Preheat oven to 350 ° F
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Bring 1 cup of vegetable broth to a boil, add in brown rice. Lower heat to a simmer and cover for 35 minutes.
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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.
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When rice is done cooking, add rice to cooked vegetables and mix well.
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Brush portobello mushrooms with olive oil, stuff with rice and veggie mixture, and place on pan.
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Cook in oven for 35 minutes.
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Remove from oven. Drizzle with balsamic reduction before serving.
