Description

I’m all about easy recipes that use what’s already sitting in the freezer. These cheesy baked Portobello mushrooms are stuffed with leftover rice, veggies, and plenty of melty mozzarella. They’re a little rustic, a little messy, and totally comforting. Perfect as a quick dinner or a side dish when you don’t feel like fussing around.

Ingredients

Units Scale

2 large Portobello mushrooms
1 cup leftover cooked rice (thawed if frozen)
3/4 cup shredded mozzarella cheese
1/2-1 cup leftover frozen vegetables (thawed slightly)
Stems from the mushrooms, finely chopped
Spices of your choice (garlic powder, paprika, Italian seasoning all work well)
Salt and pepper to taste
Optional: grated Parmesan for topping

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Instructions

Preheat oven to 400°F (200°C).
Gently pull out the mushroom stems and chop them into tiny pieces.
In a microwave-safe bowl, mix the stems, rice, vegetables, cheese, and spices.
Microwave for about 1–2 minutes. Don’t overdo it; you just want the cheese melty and sticky, not fully cooked. The veggies might still be a bit cold, and that’s fine.
Spoon the cheesy mixture into the mushrooms, dividing it evenly.
Place mushrooms on a baking tray lined with parchment paper.
Bake for 20–25 minutes, until the mushrooms are tender and juicy.
If you like extra cheese, sprinkle Parmesan on top and pop under the broiler for a minute or two until golden.
Serve hot.

Notes

Created, prepared, tried, and tested by Esme: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes