Balsamic Roasted Portobello Mushrooms: Topped With Rice, Beans, and Greens
Author: www.gardenfreshfoodie.com
Recipe type: Main
Cuisine: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 2
Balsamic Portobello Mushrooms topped with Rice, Beans, and Greens
Ingredients
Mushrooms:
4 portobello mushrooms
1 tsp of oil, we used grapeseed
1 tbsp balsamic vinegar
¼ tsp kosher salt
Toppings:
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
Instructions
Preheat oven (or could be done on a grill) to 350
Place mushrooms on a rimmed baking sheet and drizzle each with ¼ tsp oil, ¼ tbsp of balsamic, season with salt and pepper
Roast or grill for 8-10 minutes, don't over cook. Mushrooms contain a lot of water and can be overcooked quickly.
Divide toppings evenly between the mushrooms, top and enjoy
This reheats wonderfully. Place mushrooms with toppings into a microwave for 2 minutes until heated
Notes
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 https://gardenfreshfoodie.com/main-dishes/balsamic-roasted-portobello-mushrooms-topped-with-rice-beans-and-greens/