Name: Cheesy Spinach & Rice Stuffed Portobello Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 6 cloves garlic; 1 (227 g) block mozzarella cheese; 170 g Parmesan cheese; 2 cups plain Greek yogurt; 12 caps portobello mushrooms; black pepper; extra virgin olive oil; salt

Cheesy Spinach & Rice Stuffed Portobello MushroomsCheesy Spinach & Rice Stuffed Portobello Mushrooms — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1 ½ cups basmati rice

710 ml chicken or vegetable broth

6 cloves garlic

1 (227 g) block mozzarella cheese

170 g Parmesan cheese

2 cups plain Greek yogurt

12 caps portobello mushrooms

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 190°C (375°F).

Using a strainer or colander, rinse rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Once liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook rice until the liquid is fully absorbed, 15-18 minutes.

Meanwhile, wash and dry mushrooms; remove stems and carefully scrape out gills, making sure not to damage the rim of the mushrooms. Divide between two baking sheets and rub with oil; set aside.

Peel and mince garlic.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom.

Add garlic to the pot and cook until fragrant, 15-30 seconds.

Wash and dry the spinach. (Skip if it came pre-washed.) Add to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Finely grate Parmesan.

Add Parmesan, yogurt, salt, and pepper to the pot and stir to combine; remove from the heat. When the rice is done, add to the pot and stir to combine.

Fill mushroom caps with equal portions of the rice mixture. Place in the oven and bake for 15 minutes.

Meanwhile, grate mozzarella.

Remove baking sheets from oven and top mushrooms with mozzarella. Bake for another 5-7 minutes, until cheese is golden and melted.

To serve, divide mushrooms between plates. Enjoy!

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