Servings and Ingredients
|4||medium (about 4 inches in diameter) Hy-Vee portobello mushrooms, stemmed|
|Hy-Vee salt and freshly ground black pepper, to taste|
|2 tsp.||Hy-Vee Select extra-virgin olive oil|
|1||small yellow onion, diced|
|1 ½ c.||cooked Hy-Vee brown rice|
|½ c.||shredded Parmigiano-Reggiano cheese|
- Place mushrooms on broiler pan. Season to taste with salt and pepper.
- Heat olive oil in a medium skillet. Cook onions over medium-low heat until softened and golden brown, about 10 minutes. Stir in rice to heat through. Remove from heat and stir in cheese. Season to taste with salt and pepper.
- Divide rice mixture between mushrooms. Bake at 350 degrees for 15 minutes or until filling is heated through and mushroom is tender. Serve warm or at room temperature.
190 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 10mg
- Sodium: 80g
- Total Carbohydrates: 24g
- Protein: 9g
Vitamin A 0%
Vitamin C 4%
Hy-Vee Seasons Healthy Living Recipes Cookbook.