Stuffed Portobello Mushrooms
4 large portobello mushrooms (washed and stems removed)
Stems from mushroom caps (cleaned and diced)
1 cup cooked rice or quinoa
1 large bell pepper
1 med onion
1 Tbsp minced garlic
1 Tbsp salt
1 Tsp pepper
1/4 cup bread crumbs (GF breadcrumbs pictured)
1/4 cup olive oil
Parmesan cheese (optional)
Preheat oven to 400 degrees and drizzle mushroom caps with olive oil.
Place mushroom caps into the oven stem side down and bake until mushrooms begin to soften (about 10 min) drain any excess water in pan
Combine rice, diced bell pepper & onion, salt, pepper tand minced garlic together in a mixing bowl and mix until blended.
Remove mushrooms from oven and turn stem side up, Fill mushrooms with mixture until each mushroom is filled. Top with bread crumbs and Parmesan cheese.
Return to the oven and bake until golden brown approximately 15 minutes.
Serve with your favorite pasta and garnish with a balsamic demi-glaze