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Cheese and Rice Stuffed Mushrooms

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  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

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: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 859 Calories from Fat 362

% Daily Value*

Total Fat 42 g65.2%

Saturated Fat 24.6 g123.1%

Trans Fat 0 g

Cholesterol 119.1 mg39.7%

Sodium 1377.1 mg57.4%

Total Carbohydrates 76 g25.5%

Dietary Fiber 15.2 g60.9%

Sugars 11.9 g

Protein 49 g98.5%

Vitamin A 496.6% Vitamin C 398.9%

Calcium 113.3% Iron 63.8%

*Based on a 2000 Calorie diet

Cheese And Rice Stuffed Mushrooms Recipe