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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 621 calories
  • 40 min
  • 4 servings

Ingredients

  • 2 (5 oz) pkgs baby spinach
  • 1 cup basmati rice
  • 16 fl oz chicken or vegetable broth
  • 4 cloves garlic
  • ⅔ (8 oz) block mozzarella cheese
  • 4 oz Parmesan cheese
  • 1 ⅓ cups plain Greek yogurt
  • 8 caps portobello mushrooms
  • black pepper
  • extra virgin olive oil
  • salt

Instructions

  1. Preheat oven to 375°F.
  2. Using a strainer or colander, rinse rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.
    • 1 cup basmati rice
    • 16 fl oz (2 cups) chicken or vegetable broth
  3. Once liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook rice until the liquid is fully absorbed, 15-18 minutes.
  4. Meanwhile, wash and dry mushrooms; remove stems and carefully scrape out gills, making sure not to damage the rim of the mushrooms. Place on a baking sheet and rub with oil; set aside.
    • 8 caps portobello mushrooms
    • 4 tsp extra virgin olive oil
  5. Peel and mince garlic.
    • 4 cloves garlic
  6. Preheat a large skillet over medium heat.
  7. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
  8. Add garlic to the skillet and cook until fragrant, 15-30 seconds.
  9. Wash and dry the spinach. (Skip if it came pre-washed.) Add to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
    • 2 (5 oz) pkgs baby spinach
  10. Finely grate Parmesan.
    • 4 oz Parmesan cheese
  11. Add Parmesan, yogurt, salt, and pepper to the skillet and stir to combine; remove from the heat. When the rice is done, add to skillet and stir to combine.
    • 1 ⅓ cups plain Greek yogurt
    • ½ tsp salt
    • ¼ tsp black pepper
  12. Fill mushroom caps with equal portions of the rice mixture. Place in the oven and bake for 12 minutes.
  13. Meanwhile, grate mozzarella.
    • ⅔ (8 oz) block mozzarella cheese
  14. Remove baking sheet from oven and top mushrooms with mozzarella. Bake for another 5 minutes, until cheese is golden and melted.
  15. To serve, divide mushrooms between plates. Enjoy!

Nutrition per Serving

Calories
621
Fat
29g
Net Carbs
49g
Protein
38g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • nonstick skillet
  • oven mitts
  • stirring spoon