Stuffed Portobello Mushrooms on Rice

Stuffed Portobello Mushroom on Rice


Serves 4



  • Half loaf of rosemary sourdough bread, cubed
  • 1 leek stalk, chopped
  • 3-4 stems of celery
  • 1 medium onion
  • 1 pack of baby portabella mushrooms, chopped
  • ½ a bunch fresh parsley, chopped
  • 1 C of Portobello Mushroom Creamy Soup by ImagineTM
  • 1 egg (optional)
  • 1 Tbsp. vegetable oil
  • 1 tsp of sugar
  • 1 tsp salt, 1/4th tsp black pepper
  • ½ tsp ground sage

Portobello Mushrooms:

  • 4 large portabella mushrooms
  • 1 tsp of olive oil
  • salt and pepper to taste
  • 4 C of water


  • 2 cups of long rice
  • 1 Tbsp. vegetable oil
  • ½ tsp of salt

Directions: Stuffing: sauté leeks, onion and celery with oil for 5-7 minutes. Remove from heat, set aside. Mix egg (optional) with mushroom soup along with spices. Toss bread, mushrooms, and parsley in a baking pan, add leeks and onion, cover with sauce, mix well, bake in the oven for 35-40 minutes at 350 degrees. Should be golden brown when done. Large mushrooms: clean mushrooms, remove stem, set aside to dry. Oil mushrooms, add pepper and salt. Place in the oven for 25-30 minutes at 350 degrees. Water from the mushroom will accumulate in the center of the mushroom, discard, or save to add to stuffing. Rice: set water to boiling, add oil and salt, then rice, once boiling, lower heat to a simmer for 20 minutes. Keep lid off while cooking. When done, leave rice untouched until cooled to prevent starch build up. Stuff mushrooms with stuffing, place on top of rice, garnish with cranberries, pine nuts, and parsley, enjoy


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