Savory Stuffed Portobello Mushrooms

These tasty helpings of meat-free goodness make a satisfying lunch or light dinner. You can also stuff regular sized brown mushrooms in lieu of portobellos for a crowd-pleasing party appetizer. This recipe makes 4 stuffed portobellos or 12 regular sized stuffed mushrooms.

PREP TIME: 10 minutes
COOK TIME: 40 minutes

4 portobello or 12 regular brown or white mushrooms, brushed clean and gills and stems removed and chopped
1 cup cooked rice (leftover take out rice is great for this recipe)
1/2 medium red or yellow onion, chopped
1/2 red bell pepper, chopped
1 large handful spinach leaves, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1/4 cup vegetable stock
1 tablespoon olive oil, plus more for brushing
4-6 ounces jack cheese, shredded
Salt and pepper, to taste

Heat a skillet to medium and add 1 tablespoon olive oil. Add onion, pepper and chopped mushroom stems; sauté until onions become fragrant and translucent, about 8-10 minutes. Add garlic and basil and cook for two minutes more. Add spinach and stock; cook until spinach wilts, about two more minutes. Turn off heat and add rice; stir to combine. Season with salt and pepper to taste.

Preheat oven to 375 F. Brush the mushrooms on all sides with olive oil and place on a baking sheet, gill side up. Season with salt and pepper. Stuff each mushroom with some of the filling, distributing evenly into all mushrooms. Sprinkle each mushroom with cheese, distributing evenly.

Bake mushrooms for 15-20 minutes, until cheese is bubbling and mushroom caps are fork-tender. Remove from heat and serve immediately.