Mediterranean Stuffed Portobello Mushrooms
Courtesy of Uncle Ben's® 8 Servings • 5 Min. Prep Time • 40 Min. Cook Time| Ingredients |
|---|
| 1 Tbsp. oil |
| 1 c. onion diced |
| 1/2 c. green peppers, diced |
| 1 c. UNCLE BEN'S® Natural Whole Grain Brown Rice |
| 1/2 tsp. dried oregano |
| 2 c. low-fat reduced-sodium chicken broth |
| 6-8 portabello mushrooms |
| 1 can (2.25 oz.) black ripe olives, diced |
| 1/2 c. cherry tomatoes, cut into small pieces |
| 1 c. reduced-fat feta cheese |
| 1/4 c. parsley |
Directions:
1. In a saucepan, add the oil over medium heat. Add the onions and green peppers and brown slightly for about 3 min.
2. Add the UNCLE BEN'S® Natural Whole Grain Brown Rice and dried oregano along with 2 c. of low-fat chicken stock to pan and bring to a boil. Cover and simmer for 25 min.
3. Preheat the oven to 400°F. Lay 6-8 mushrooms on a baking sheet, top down. Remove the stems (if they have them) with a spoon.
4. Continue to prepare the filling by stirring in the black olives, cherry tomatoes, feta cheese and parsley into the cooked rice.
5. Spoon equal portions of the rice mixture onto the middle of each of the Portobello mushrooms and bake for 12-15 min.
6. Remove the mushrooms with a spatula and serve.
