Stuffed Portobello Mushrooms Recipe

Portobello mushrooms stuffed with rice, beans, corn and roasted red peppers. Delish!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Gluten Free, Vegetarian

Diet: Diabetic, Gluten Free, Vegetarian

Keyword: Stuffed Portobello Mushroom

Servings:

Calories: 266kcal

Author: Kathy Owen

3 large Portobello Mushrooms with stems
1 cup corn kernels (cooked)
⅛ cup roasted red peppers (diced)
1 cup cooked brown rice
2 tablespoons fresh basil (cut up)
2 tablespoons olive oil
1 tablespoon butter
6 green onions (whites and tender green parts only, cut into small pieces)
Salt and pepper (to taste)
2 tablespoons grated Pecorino Romano cheese (or Parmesan cheese, leave out for vegan)

Get Recipe Ingredients

Wash the mushrooms and pat dry.
Remove the stems from the mushrooms and dice the stems.
Heat the olive oil over medium heat until hot.
Add the diced mushroom stems and green onions and sauté for 5-8 minutes until mushrooms are starting to brown and onions are transparent.
Add the butter, chopped basil, salt and pepper.
Cook a minute or two longer.
Mix in the corn, red peppers and rice, and cook a couple of minutes until heated through.
Save a little corn and red peppers to use as a garnish.
In the meantime, grill the Portobello caps until tender, 8-10 minutes. I use my George Foreman Grill for this part.
When tender and juicy, place the mushroom caps inside up on a plate and top the caps with the rice mixture.
Add a little more corn and red peppers to the top for presentation.
Finish with Pecorino Romano (or Parmesan) cheese.
Serve hot.