Mushroom broccoli and brown rice
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Mushroom broccoli and brown rice calories by ingredient
Introduction
A remake of a recipe found on line A remake of a recipe found on lineNumber of Servings: 8
Ingredients
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6 medium to large baby portabella mushrooms (about 4 0z)
1 16 oz package of frozen chopped broccoli
1 medium onion, chopped
3 cloves garlic chopped/minced
2 cups brown rice, cooked
8 oz part-skim ricotta cheese
.25 cup reduced fat sour cream
1 large egg
.75 cup grated parmesan cheese
2 tsp olive oil
Directions
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.