Stuffed mushrooms are always a treat. The creamy filling that typically lies inside pairs perfectly with the chewy, dense texture of the mushrooms. I particularly enjoy portobellos, with their huge caps enabling a lot to be packed inside. Like in this recipe, containing portobellos jam-packed full of nutritious taste. Fiber-filled brown rice stands in as the base, infused with a vegan cream cheese-pesto duo of creaminess and flavor. I top the mushrooms with an oven roasted tomato topping to compliment the rich mushroom filling. I’m a garlic lover, so neither component of this dish is shy on the pungent, cholesterol-lowering ingredient. Yep, a whole head of garlic, plus some in the pesto. But no need to be be shy in diving in. Just make sure you share a few bites with those around you. Two garlic breathes cancel each other out, leaving you with satisfied taste-buds and a happy stomach.
Pesto Brown Rice Stuffed Portobellos with Roasted Tomatoes
-3 portobello mushrooms
-2 heaping cups cooked brown rice
-3 Tbsp. Tofutti Better Than Cream Cheese
-1/4 cup plus 2 Tbsp. Vegan Pesto (Omit sundried tomatoes)
-1 1/2 cup spinach, chopped
-Garlic Roasted Tomatoes (See recipe below)
Preheat oven 350F. Scrap away scales from portobello caps. Brush outside of caps with olive oil.
Heat rice if not already warm. In a medium bowl, combine rice with pesto and cream cheese. Stir in spinach.
Divide rice mixture among the portobello mushrooms. Place on an aluminum-lined baking sheet, and bake for 25-30 minutes, or until mushrooms are tender. Top with warm Garlic Roasted Tomatoes and a dash of hot sauce, if desired.
Garlic Roasted Tomatoes
-2 cups grape tomatoes
-1 head garlic (about 15 cloves), large cloves cut in half
-1 Tbsp. olive oil
-1/8 tsp. salt
-1/8 tsp. pepper
Preheat oven 350F. Bake 20-25 minutes, stirring halfway, until tomatoes are burst and garlic is fork tender. Serve atop stuffed mushrooms.