Loaded Portabellos

Name: Loaded Portabellos
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: Lunch
Ingredients: 1 cup Brown rice; 8 Large Mushrooms; 2 tbsp Avocado oil with garlic; 1 ½ cups Spinach Leaves, rinsed; ⅓ cup Sun Dried Tomatoes, roughly dice; 8 Walnuts roughly chopped; Salt & Pepper

Home Recipes Recipe Archive Loaded Portabellos

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

AuthorThe Olivado Team

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

⅓ 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.

Loaded Portabellos

CategoryAvocado Oil, Avocado Oil with Garlic, VideosCuisineLunch, DinnerDietVegetarian

Ingredients

1 cup Brown rice

8 Large Mushrooms

2 tbsp Avocado oil with garlic

1 ½ cups Spinach Leaves, rinsed

⅓ cup Sun Dried Tomatoes, roughly dice

8 Walnuts roughly chopped

Salt & Pepper

Directions

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.

Loaded Portabellos

Ingredients Directions

Loaded Portabellos

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Directions

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