Large portobello mushrooms are a delicious canvas for a spinach-and-feta stuffing. Quick-cooking rice blends cut down on prep time and help make your meal complete.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Lemon Yogurt Sauce:
Mixed Lemony Rice:
Method
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.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 346 mg
- Sugars 6 g
- Protein 12 g
- Calories 222.0
- Total fat 8 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 31 g
%RDI
- Iron 26.0
- Folate 56.0
- Calcium 22.0
- Vitamin A 80.0
- Vitamin C 18.0
