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Cheesy Spinach & Rice Stuffed Portobello Mushrooms.

  • 2 (5 oz) pkgs
    baby spinach
  • 1 cup
    basmati rice
  • 16 fl oz
    chicken or vegetable broth
  • 4 cloves
  • 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
  • 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!