These delicious portabello mushrooms are stuffed with rice, quinoa and spinach with the added flavour of blue cheese and walnuts.

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Loaded Portobello Mushrooms Recipe
Yields8 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
 1 cup Brown rice
 8 Large Mushrooms
 2 tbsp Avocado oil with garlic
 1 ½ cups Spinach Leaves, rinsed
  cup Sun Dried Tomatoes, roughly dice
 8 Walnuts roughly chopped
 Salt & Pepper
1

Preheat oven to 200C.

2

Cook the rice.

3

In a bowl mix the hot rice and quinoa with spinach and sundried tomatoes until the spinach wilts down. Mix in the walnuts and blue cheese.

4

Generously drizzle the mushrooms with oil and place them on a lined baking tray. Top with rice mix and extra walnuts.

5

Bake at 200C for 30 mins, until juicy and cooked.

6

Serve hot.

Ingredients

 1 cup Brown rice
 8 Large Mushrooms
 2 tbsp Avocado oil with garlic
 1 ½ cups Spinach Leaves, rinsed
  cup Sun Dried Tomatoes, roughly dice
 8 Walnuts roughly chopped
 Salt & Pepper

Directions

1

Preheat oven to 200C.

2

Cook the rice.

3

In a bowl mix the hot rice and quinoa with spinach and sundried tomatoes until the spinach wilts down. Mix in the walnuts and blue cheese.

4

Generously drizzle the mushrooms with oil and place them on a lined baking tray. Top with rice mix and extra walnuts.

5

Bake at 200C for 30 mins, until juicy and cooked.

6

Serve hot.

Loaded Portabellos