Stuffed Portobello Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Carrots, organic, finely chopped 1 Small sweet onion, finely chopped1 Medium sweet red pepper, finely chopped1 Garlic, clove, finely chopped or minced1/2 cup Corn, fresh and cut from cob1 1/2 Cups TruRoots Sprouted Rice and Quinoa Blend, cooked6 tsp Yalaha Seasoning Mix6 tsp Grape seed oil
Saute all the vegetables except corn in a little water until crisp tender or about 5 minutes. Add the corn and rice and quinoa mix and heat for 1 more minute.
Rub the smooth side of each mushroom with 1 tsp oil then rub the seasoning mix on smooth side and sprinkle a little on the stem side. Place mushrooms, stem side down, on a 350 degree grill with the lid closed and grill for 5 minutes. Turn mushrooms, close lid and grill for 5 more minutes.
Place mushrooms on a serving platter. Fill the stem side with a spoonful of vegetable and rice mixture and garnish with fresh parsley. Serve and enjoy.
Serving Size: makes 6 mushrooms
Number of Servings: 6
Recipe submitted by SparkPeople user YALAHAGIRL.
Rub the smooth side of each mushroom with 1 tsp oil then rub the seasoning mix on smooth side and sprinkle a little on the stem side. Place mushrooms, stem side down, on a 350 degree grill with the lid closed and grill for 5 minutes. Turn mushrooms, close lid and grill for 5 more minutes.
Place mushrooms on a serving platter. Fill the stem side with a spoonful of vegetable and rice mixture and garnish with fresh parsley. Serve and enjoy.
Serving Size: makes 6 mushrooms
Number of Servings: 6
Recipe submitted by SparkPeople user YALAHAGIRL.
Nutritional Info Amount Per Serving
- Calories: 189.2
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 19.2 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 4.4 g
- Protein: 6.7 g
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