Florentine Stuffed Portobellos
with Spinach & Sun-Dried Tomato
Florentine Stuffed Portobellos
Savory portobello mushrooms are filled with tender spinach and sun-dried tomato for a rich, earthy dish with classic Florentine flavor and plenty of color.
Ingredients
For 2 servings
- 1 bunch ounce Basil
- 1 cup Basmati Rice
- 1 cup Panko Breadcrumbs
- 1 cup Parmesan Cheese
- 2 unit Portobello Mushrooms
- 2 unit Roma Tomato
- 1 cup Sour Cream
- 8 ounce Spinach
- 1 ounce Sun-Dried Tomatoes
- 1 sprig Thyme
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- unit Black Pepper
- 3 tablespoon Olive Oil
- unit Salt
Mediterranean
PDF
DifficultyEasy
Total Time30m
Calories641
Protein22g
Carbs75g
Fat32g
Tags:
VeggieFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the sour cream and Parmesan for plant-based versions with a similar tangy, salty finish. For gluten-free, use gluten-free crumbs or crushed gluten-free crackers in place of the wheat-based topping.
What to serve with it
Serve with a crisp green salad or roasted asparagus to keep the plate fresh and balanced. A side of lemony rice or crusty bread works well for extra staying power and to catch the savory juices.
