Meatless Monday: Roasted stuffed portobello mushrooms

Who needs meat when you have mushrooms! One of my favourite ingredients, topped with cheesy broccoli rice.

Serves 4


4 large Portobello mushrooms
Olive oil
Salt, black pepper to taste 

1/3 cup short grain brown rice
1½ cups sharp cheddar
1 cup broccoli florets, cooked
¼ cup cream
1 garlic clove, grated
¼ cup parsley, chopped
Salt, black pepper to taste


Preheat oven to 400°F.

Remove the stems and gills from the mushrooms and using a damp paper towel, gently wipe away any dirt. Rub mushrooms with olive oil, salt and black pepper and place gill side up on a baking tray and roast for approximately 20 minutes, until mushrooms are soft. Remove from the oven and set aside until needed.

Boil rice according to package directions, approximately 30-35 minutes. Just before rice is done and there is still a little water in the pot, stir in the cream and garlic and cook for 5 minutes, constantly stirring until mixture is thickened. Add the broccoli, 1 cup of cheese and parsley.

Spoon rice mixture over each mushroom and sprinkle remaining ½ cup of cheese.

Turn oven to broil and cook for 8-10 minutes until cheese is melted and golden brown.