All Recipe Books

Free conversion guide will be available to add to your order after checkout.


Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


2 portabello mushrooms
Left over frozen cooked rice
Left over frozen vegetables
Spices of your choice
3/4 cup shredded mozzarella cheese

Break out the stems, and cut up into very small pieces
Combine stem pieces, rice, vegetables, spices and cheese in a glass container and microwave for ± 1-2 minutes.
Do not overcook it. When you mix it with a fork, the cheese need to become sticky and combine everything.
The vegetables will still be cold, which is perfectly fine.

Scoop out ½ of this mixture into each mushroom
Bake at 400F for 20-25 minutes till mushroom soft and ready.
You can add a little bit of parmesan cheese if you wish and grill it, and serve immediately.

My own recipe: Prepared, tried and tested by: The Recipe Hunter (Cook & Enjoy)

Note:  I have not baked this as yet

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.



My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment