Ingredients
- 4 portobello mushrooms about 4 inches / 10 cm wide, stems removed
- 2 cups brown Rice cooked Uncle Ben's Wholegrain
- 1 cup tomato sauce or pasta sauce, no-salt-added
- 2 tbsp basil chopped fresh, or flat leaf parsley
- 1 tsp thyme dried
- 1/2 tsp ground pepper fresh
- 4 tsp parmesan fresh, grated
Instructions
- Place mushroom caps, cup side up, on parchment paper-lined baking sheet.
- In bowl, combine rice, tomato sauce, basil, thyme, and pepper.
- Mound mixture evenly among mushrooms. Sprinkle each with cheese and bake in 350°F (180°C) oven for about 30 minutes or until mushrooms are tender and cheese golden.
Nutrition Facts
Stuffed Portobello Mushrooms
Calories
164
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Carbohydrates
31
g
10
%
Fibre
4
g
17
%
Sugars
4
g
4
%
Protein
7
g
14
%
Cholesterol
2
mg
1
%
Sodium
45
mg
2
%
*5% or less is a little, 15% or more is a lot
