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Cheese And Rice Stuffed Mushrooms

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Ingredients
  Mushrooms 2 1⁄2 Cup (40 tbs) (8 Large Sized)
  Cooked short grain brown rice 1 Cup (16 tbs)
  Cheddar cheese 4 Ounce, grated
  Prepared horseradish 2 Teaspoon
  Dijon style mustard 2 Teaspoon
  Minced green peppercorns 1 Teaspoon
  Lemon juice 1 Teaspoon
  Green bell pepper 1 Large, seeded and cut into 8 rings
  Cooked chopped spinach 1 1⁄2 Cup (24 tbs)
  Chopped fresh parsley 1 1⁄2 Teaspoon
  Watercress sprigs 4
  Cherry tomatoes 2
  Salt 1 Dash
  Pepper 1 Dash
Directions

Preheat oven to 350°F.
Remove stems from mushrooms.* In saucepan steam mushroom caps until just tender, about 5 minutes.
Cool in cold water, drain, and set aside.
In bowl combine rice, cheese, horseradish, mustard, peppercorns, lemon juice, salt, and pepper; mix well.
Pressing firmly, stuff each mushroom cap with 1/8 of the rice mixture.
Place stuffed caps in 9 x 13 x 2-inch nonstick baking pan; bake 20 to 25 minutes.
Arrange 4 pepper rings on each of 2 plates.
Spoon 1/8 of spinach into center of each ring; top each with 1 mushroom cap.
Sprinkle caps with parsley and garnish each plate with 2 watercress sprigs and 1 cherry tomato.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Cheese
Interest: 
Healthy

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