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