Recipe
Stuffed Mushrooms with Black Rice and Spinach
Ingredients
- 12 large Button mushrooms (60 calories)
- 1 cup Cooked black rice (200 calories)
- 2 cups Fresh spinach, chopped (14 calories)
- 1 tbsp Olive oil (120 calories)
- 1 medium Onion, finely chopped (44 calories)
- 2 cloves Garlic, minced (8 calories)
- 1/4 cup Grated Parmesan cheese (110 calories)
- 1/4 tsp Salt (0 calories)
- 1/4 tsp Black pepper (0 calories)
- 1 tbsp Fresh parsley, chopped (2 calories)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms and carefully remove the stems. Set the caps aside and finely chop the stems.
- Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.
- Add the chopped mushroom stems and spinach to the skillet. Cook until the spinach wilts and the mushroom stems soften, about 3 minutes.
- Remove from heat and stir in the cooked black rice, grated Parmesan, parsley, salt, and pepper. Mix well.
- Spoon the filling into each mushroom cap, mounding it slightly.
- Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is heated through.
- Serve warm, garnished with additional parsley if desired.