Stuffed Portobello Mushroom Caps

September 30, 1999

1 Min Read
Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps
Serves 8

This dish substitutes goat or sheep milk cheese for cow's milk cheese. If your problem is lactose intolerance, you may want to omit the cheese altogether. However, most people who are truly allergic to cow's milk are able to tolerate milk of sheep and goats with no adverse reactions.

Prep Time: 30 minutes
Cooking time: 20 minutes

1 package long-grain and wild rice pilaf
1 10 oz. package fresh spinach, chopped
1 clove garlic, peeled and minced
1-2 large tomatoes, thinly sliced in rounds
4 large portobello mushrooms, stems removed
1/2 cup feta cheese (made from goat or sheep milk)
Salt to taste

1. Prepare the rice according to package instructions.

2. Steam the spinach until just wilted. Mix in the garlic.

3. Place the mushroom caps upside down on a nonstick baking sheet or in a lightly oiled shallow baking dish.

4. Spoon 1/4 to 1/2 cup of rice onto each mushroom. Divide the spinach into four servings and place atop the rice. Cover the spinach with tomato slices. Top with 2 tablespoons crumbled feta cheese.

5. Bake in a preheated oven at 350° for 20 minutes. Serve hot or cold.

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