Portobello mushrooms stuffed with baby spinach, garlic, and brown rice; made creamy with sour cream and Parmesan. Topped with Monterrey jack and baked until cheesy and soft, these stuffed portobello mushrooms make an easy and quick weeknight meal, plus they’re SO good!
Disclosure: I was asked to participate in the USA Rice #ThinkRice campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
We’re nearing the end of National Nutrition Month– but there’s still time to celebrate! Today I’m sharing an easy recipe for portobello mushrooms stuffed with cheesy, creamy brown rice and spinach, topped with melty Monterrey jack cheese.
U.S.-grown rice packs a serious nutritional punch– it’s full of more than 15 essential vitamins and minerals, including folic acid, B vitamins, potassium, magnesium, selenium, fiber, iron and zinc. Both white and brown rice have a place in a balanced diet. U.S.-grown rice is a super affordable way to include grains at every meal, because it pairs well with other healthy foods such as seafood, lean protein, fruit and veggies.
Eating more whole grains, such as U.S.-grown rice, can help you lose weight, boost your energy, and nourish your body. Look for the “Grown in the USA Rice” logo on packages of 100% domestically-grown rice in grocery stores. When you eat U.S.-grown rice, you’re giving your body the wholesome nutrition it needs while also helping the environment by reducing food miles.
In this recipe, I used U.S.-grown long grain brown rice, which is my favorite rice to cook! I have a pressure cooker and I’ll make 5-6 cups at a time for various recipes. Rice also freezes well, so if you end up with too much after batch cooking, just let it cool down and store in airtight plastic baggies.
Each stuffed mushroom has half a cup of brown rice– which has 2g of fiber and 3g of protein! The rest of the filling is garlic, fresh baby spinach, sour cream and Parmesan cheese. You really could just eat the filling by itself, it’s so good!
But putting the filling inside a portobello, topping with more cheese and baking until soft tastes even better! Our apartment smelled SO good while these baked. My sister and I made these together and we gobbled them up quickly afterwards.
- 2 large portobello mushrooms
- 1 Tbsp butter, melted
- 1 tsp olive oil
- 1 tsp minced garlic
- 2 handfuls fresh baby spinach
- 1/3 cup light sour cream
- 1/3 cup grated Parmesan cheese
- 1 cup US grown brown rice, cooked
- salt and pepper to taste
- 1/4 cup Monterrey jack cheese
- Preheat your oven to 375 degrees.
- Wash and pat dry the mushrooms. Gently slice out the stem. Brush the melted butter all over both mushrooms and place onto a foil lined baking sheet.
- In a large pan, heat the olive oil over medium heat. Add the garlic and baby spinach. Cook until the spinach is wilted, then add the sour cream and Parmesan cheese. Stir in the brown rice. Season with salt and pepper.
- Gently add the mixture to each of the mushrooms.
- Bake for 10 minutes, then sprinkle with the Monterrey jack cheese. Bake for another ten minutes, until the cheese is melted and the mushrooms have shrunk.
- Serve immediately.
- Utilize your toaster oven if you have one! I made mine in our toaster oven, set at 375 and it cooked wonderfully.