Loaded Portabellos
![3 large mushrooms stuffed with rice,greens and nuts on a metal plate with knife and fork.](https://fresh.co.nz/wp-content/uploads/2020/03/Portobello-Mushrooms_LR_Hero2-scaled-e1590828603943.jpg)
We love these loaded portabellos as an easy tasty vegetarian dinner. Mushrooms, walnuts and blue cheese are always a winning culinary combination.
Ingredients
- 1 pouch SunRice Brown Rice & Quinoa
- 8 large Meadows Portabello Mushrooms
- 2 tbsp Olivado Avocado Oil With Garlic
- 1 ½ cups Spinach Leaves rinsed
- 50 g Mainland Blue Vein Cheese crumbled
- ⅓ cup Sun Dried Tomatoes roughly diced
- ⅓ cup Alison’s Pantry American Walnuts roughly chopped
- Salt & Pepper
Instructions
- Preheat oven to 200C.
- Pop the SunRice pouch in the microwave & cook to the packet instructions.
- In a bowl mix the hot rice and quinoa with spinach and sundried tomatoes until the spinach wilts down. Mix in the walnuts and blue cheese.
- Generously drizzle the mushrooms with oil and place them on a lined baking tray. Top with rice mix and extra walnuts.
- Bake at 200C for 30 mins, until juicy and cooked.
- Serve hot.
Tried this recipe?Let us know how it was!