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June 14, 2012

Mexican Rice Stuffed Portobello Mushrooms

I’m a complete meat-eater, a meatatarian (I know it’s not a real word, but it shoulld be!) if you will. It’s not that I don’t like my vegetables, I just like it to the side of my meat 🙂 . That said, if I had be a vegetarian, mushrooms would definitely be the first on my list of favorite foods. I think they are flavorful and they give a meal that meaty texture. I especially love, these huge portobello mushrooms  and when I prepare them, they’re my entree and not a side.

Having made my quick and easy mexican rice the  just the other day, I had some leftovers. So I decided to stuff some gorgeous portobellos with the rice, top it with a slice of pepper jack cheese (one of my favorite types of cheese!) and bake it in the oven. Fortunately for me, my husband doesn’t like mushrooms and so I got to eat them both and boy were they delicious!!

This Stuffed Portobello recipe would make an excellent main course for vegetarians at a dinner party as they’re not only a good meal portion side, but because they are simple to make ahead and are super tasty. This is one of those rare vegetarian meals I truly enjoy without having the urge of adding meat to it at all. Even for a meatatarian like me, you won’t miss it!

Mexican Rice Stuffed Portobello Mushrooms Recipe

Easy Mexican (Spanish) Rice Recipe

Mexican Rice Stuffed Portobello Mushrooms Recipe

Ingredients:
2 Portobello Mushrooms
1 tbsp Olive Oil
Salt & Pepper to taste
1/2 tsp garlic powder
Mexican rice, prepared (see recipe)
2 slices pepper jack cheese

Method:
– Pre-heating the oven to 400F. Then start by cleaning the portobellos with a damp cloth and remove the stems.Using the edge of a spoon you can scrape and remove the gills of the Portobello, if you choose. I don’t mind leaving it on. It doesn’t make a big difference.
– Drizzle the mushrooms with olive oil on both sides.
– Season the mushrooms well with salt, pepper and garlic powder. Repeat the same on the other side too.
– Next, spoon the prepared mexican rice in the cavity of the mushroom, letting it heap over a little.
– Top the rice with a slice of pepper jack cheese.
– Heat a cast iron pan on the stove. Place the stuffed portobello mushrooms rice side up in the pan and let it grill the bottom for a couple minutes. Then pop the pan in the oven and bake for 20-25 minutes.

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Filed Under: Recipes, Rice and Pasta, Vegetarian Tagged With: easy recipes, mexican rice, picture recipes, rice and pasta recipes, rice recipes, spanish rice, step by step picture recipes, step by step recipes, stuffed mushrooms recipe, stuffed portobello mushrooms, tomato rice, vegetarian recipes

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"You eat with your eyes first" ...Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food. Food to me is an endless topic. I could learn, eat and talk about food every day of my ...

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