Print Options:

Loaded Portabellos

Yields8 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins

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

Loaded Portobello Mushrooms Recipe

 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

Preheat oven to 200C.


Cook the rice.


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.


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


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


Serve hot.

Nutrition Facts

Servings 0

Slow Cooked Beef & Cheese Melt RecipeTempeh Yellow Curry Recipe