Balsamic Roasted Portobello Mushrooms: Topped With Rice, Beans, and Greens
Recipe type: Main
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Balsamic Portobello Mushrooms topped with Rice, Beans, and Greens
  • 4 portobello mushrooms
  • 1 tsp of oil, we used grapeseed
  • 1 tbsp balsamic vinegar
  • ¼ tsp kosher salt
  • 1 cup of cooked wild or brown rice, or quinoa
  • ½ cup cooked beans (we used black beans)
  • 2 packed cups of greens of choice (we used spinach)
  • 1 avocado
  • Siracha to taste
  • ¼ cup of Shredded cheese if desired or could sprinkle with nutritional yeast for vegan option
  1. Preheat oven (or could be done on a grill) to 350
  2. Place mushrooms on a rimmed baking sheet and drizzle each with ¼ tsp oil, ¼ tbsp of balsamic, season with salt and pepper
  3. Roast or grill for 8-10 minutes, don't over cook. Mushrooms contain a lot of water and can be overcooked quickly.
  4. Divide toppings evenly between the mushrooms, top and enjoy
  5. This reheats wonderfully. Place mushrooms with toppings into a microwave for 2 minutes until heated
33% of Vitamin A, 17% of Vitamin C, 15% of calcium, 13% of iron needs per serving. Nutritional info calculated using low-fat mozzarella cheese. Different if using nutritional yeast (biggest difference would be in calcium levels, calories would be same)
Nutrition Information
Serving size: 2 caps Calories: 394 Fat: 16.5 Carbohydrates: 42.5 g Fiber: 12.5 g Protein: 16 g
Recipe by Garden Fresh Foodie at