Mushroom broccoli and brown rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 medium to large baby portabella mushrooms (about 4 0z)1 16 oz package of frozen chopped broccoli1 medium onion, chopped3 cloves garlic chopped/minced2 cups brown rice, cooked8 oz part-skim ricotta cheese.25 cup reduced fat sour cream1 large egg.75 cup grated parmesan cheese2 tsp olive oil
Clean and chop mushroom and onion. In a large skillet, coat bottom with olive oil and sauté mushroom,garlic and onions. Mix in frozen broccoli once onions appear translucent. Blend ricotta cheese, sour cream, egg and .5 cup of parmesan cheese in bowl. Blend rice into vegetable mix and add in cheese mixture. Spray a 9 x 13 inch pan with olive oil and pour mixture into pan. Spread evenly over pan, top with remaining .25 cup Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake for an additional 20-30 minutes, until golden along edges.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user KIPPER15.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user KIPPER15.
Nutritional Info Amount Per Serving
- Calories: 157.7
- Total Fat: 7.2 g
- Cholesterol: 42.7 mg
- Sodium: 522.9 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 2.7 g
- Protein: 11.5 g
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