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Portobello Mushrooms, Stuffed w/Spanish Rice (D/P, TNT)
Source: Unknown
Serves: 6

1 6.75-oz. package Spanish Rice Pilaf Mix (see below about making your own)
3 green onions, trimmed and thinly sliced
2 6-oz. packages Portobello mushroom caps
6 oz. Monterey Jack cheese, thinly sliced (optional)

Prepare rice, following package instructions, omitting butter or oil. Add green onions 2 minutes before rice is done.

I have made my own Spanish rice, using leftover cooked rice. I cook onions, garlic, and green peppers [or any color] in tomato sauce until softened. Then, I mix the sauce with the cooked rice.

While rice is cooking, sear mushrooms in a large non-stick skillet on HIGH, grill sides up, 3 minutes.

Spoon rice into each cap; top with cheese. Place under broiler just until cheese begins to melt.

Posted by Janise Ross

Nutritional Info Per Serving:247calories, 27g carbohydrate (1g fiber), 10g fat (6g saturated), 30mg cholesterol and 655mg sodium