Cheesy Spinach & Rice Stuffed Portobello Mushrooms

[Sincerely-Food-Chef]

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!