Servings: 4 | Preparation Time: 5 minutes | Cooking Time: 30 minutes
• 4 portobello mushrooms, about 4 inches / 10 cm wide, stems removed
• 2 cups (500 mL) cooked Uncle Ben's Wholegrain Brown Rice
• 1 cup (250 mL) no-salt-added tomato or pasta sauce
• 2 tbsp (25 mL) chopped fresh basil or flat leaf parsley
• 1 tsp (5 mL) dried thyme
• ½ tsp (2 mL) fresh ground pepper
• 4 tsp (20 mL) fresh grated parmesan
Place mushroom caps, cup side up, on parchment paper-lined baking sheet. In bowl, combine rice, tomato sauce, basil, thyme, and pepper. Mound mixture evenly among mushrooms. Sprinkle each with cheese and bake in 350°F (180°C) oven for about 30 minutes or until mushrooms are tender and cheese golden.
Calories: 164
Fat: 2 g
Saturated: 1 g
Cholesterol: 2 mg
Sodium: 58 mg
Potassium: 668 mg
Carbohydrates: 31 g
Fibre: 4 g
Protein: 7 g
