Loaded Portabellos

Name: Tasty Vegetarian Loaded Portabellos
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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); 1/3 cup Sun Dried Tomatoes (roughly diced); 1/3 cup Alison’s Pantry American Walnuts (roughly chopped); Salt & Pepper

3 large mushrooms stuffed with rice,greens and nuts on a metal plate with knife and fork.

We love these loaded portabellos as an easy tasty vegetarian dinner. Mushrooms, walnuts and blue cheese are always a winning culinary combination.

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Prep Time 5

Cook Time 30

Total Time 35

Course Dinner

Servings portabellos

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.