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Garlic Rice Stuffed Portobello Mushrooms are stuffed with garlic rice, tomatoes and goat cheese then sprinkled with fresh basil. It is a hearty dish that is great as a side dish or a vegetarian main dish.
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Garlic Rice Stuffed Portobello Mushrooms

Garlic Rice Stuffed Portobello Mushrooms are stuffed with garlic rice, tomatoes and goat cheese then sprinkled with fresh basil.
Course Main Dishes
Cuisine American
Keyword garlic, gluten free, Mushrooms, rice, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings

Ingredients

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon oil
  • 4 cloves garlic
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 4 large portobello mushrooms stems and gills removed
  • 2 roma tomatoes seeded and diced
  • 1/2 cup crumbled goat cheese

Instructions

  • Heat butter and oil together in a medium pot. Add in garlic and cook just until fragrant 30 seconds to 1 minute.
  • Stir in rice, cook until rice becomes slightly translucent. Stirring occasionally to make sure rice doesn’t stick to the bottom of the pan. About 4 minutes. Rice may brown slightly.
  • Stir in chicken broth, bring to a boil. Reduce heat to medium-low. Cover and let cook 20-25 minutes.
  • While rice is cooking, preheat oven to 400 degrees.
  • Place a cooling rack on top of a baking sheet. Place portobello mushrooms on cooling rack, gill side down, and cook for 10 minutes.
  • Combine cooked rice, tomatoes and goat cheese together in a bowl.
  • Pile rice mixture into cooked mushroom caps. Place in a baking dish, cover with aluminum foil and bake for 15 minutes.
  • Remove from oven, sprinkle with basil and serve.

Notes

Enjoy!