Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

SPINACH AND FETA-STUFFED PORTOBELLOS WITH LEMONY RICE

Serves: 4

Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time:  1 hour

Source: Canada Living Magazine: December 2013

Ingredients

  • 4 portobello mushrooms, trimmed
    Pinch each salt and pepper
    2 tsp (10 mL) olive oil
    2 shallots, diced
    2 cloves garlic, minced
    1/2 tsp (2 mL) fresh thyme
    10 cups (2.4 L) packed baby spinach, chopped
    2 tbsp (30 mL) golden raisins
    1/4 cup (60 mL) crumbled Light feta cheese
    3 tbsp (45 mL) shreddded part-skim mozzarella cheese
    2 tbsp (30 mL) sliced natural almonds

    Mixed Lemony Rice:
    1 cup (250 mL) 15-minute rice, blend
    1/4 tsp (1 mL) salt
    2 tbsp (30 mL) chopped fresh chives
    4 tsp (18 mL) lemon juice

    Lemon Yogurt Sauce:
    1 tbsp (15 mL) chopped fresh mint
    1/2 tsp (2 mL) grated lemon zest

Preparation

  • Mixed Lemony Rice: In large saucepan, cook rice with salt according to package directions. Stir in chives and lemon juice.

    Meanwhile, arrange mushrooms, stemside up, on lightly greased rimmed baking sheet. Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper.

    Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese. Spoon into mushrooms. Sprinkle with mozzarella cheese and almonds. Bake until cheese is melted and almonds are browned.

    Lemon Yogurt Sauce: In bowl, stir together yogurt, mint and lemon zest. Serve with stuffed mushrooms and rice.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Spinach and feta-stuffed portobellos with lemony rice

Add Comment

* Required information
1000
Enter the third word of this sentence.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer