Stuffed Portabella Mushrooms – a delicious recipe with Mushrooms, Rice, Spinach, garlic, Ricotta Cheese, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400?. Cook Rice a Roni according to the directions.
2
Remove the stems and gills on the portabellas. Clean the portabellas with a paper towel, removing any dirt.
3
Place 2 tablespoons of olive oil in a bowl. Brush the top (cap) of the portabellas with olive oil sprinkle with salt and pepper. Flip the mushrooms over and brush with olive oil and sprinkle with salt and pepper. Bake for 10 minutes. Remove from oven and reduce heat to 350?.
4
While the portabellas are cooking, put 2 tablespoons of olive oil and the minced garlic in a skillet on medium heat and add the baby spinach. Cook until the spinach is wilted.
5
Mix rice, spinach, and ricotta cheese. Top the portabellas with the rice mixture, distributing evenly among the mushrooms. Top with parmesan cheese and bake for 30 minutes.
454
kcal
Calories
32
g
Fat
26
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 Portabella Mushrooms, 1 packet Rice a Roni Nature's Way Long Grain & Wild Rice, 6 ounces Bag Baby Spinach, 1/2 teaspoon minced garlic, and more.
Yes, Stuffed Portabella Mushrooms falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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