Mediterranean Stuffed Mushrooms with Rice
These Mediterranean Stuffed Mushrooms are a flavorful and easy-to-make appetizer or side dish. They're perfect for a party or a weeknight meal. The mushrooms are stuffed with a savory mixture of cooked brown rice, chopped onion, red bell pepper, sun-dried tomatoes, fresh parsley, grated Parmesan cheese, and olive oil. The mushrooms are then baked until they're tender and the filling is golden brown. Serve them immediately with your favorite dipping sauce.
The origins of stuffed mushrooms are lost to the annals of culinary history, but one can imagine that they've been around for centuries, enjoyed by people from all walks of life. From the humble beginnings of peasant fare, stuffed mushrooms have evolved into a sophisticated dish that can be found on menus in even the most upscale restaurants. There are countless variations on the stuffed mushroom recipe, but the basic premise remains the same: a mushroom cap is filled with a savory mixture and then baked or grilled. The filling can be anything from a simple combination of bread crumbs and herbs to a more elaborate mixture of meat, vegetables, and cheese. The Mediterranean Stuffed Mushrooms recipe presented here is a modern take on this classic dish. It features a flavorful filling of cooked brown rice, chopped onion, red bell pepper, sun-dried tomatoes, fresh parsley, grated Parmesan cheese, and olive oil. The mushrooms are then baked until they're tender and the filling is golden brown. This recipe is a great way to use up leftover cooked brown rice. It's also a good way to get your kids to eat more vegetables. The mushrooms are a good source of fiber and potassium, and the filling is packed with nutrients from the vegetables and cheese.
Mediterranean Stuffed Mushrooms with Rice Mediterranean Stuffed Mushrooms with Rice Mediterranean Stuffed Mushrooms with Rice Mediterranean Stuffed Mushrooms with Rice
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 12 large mushrooms
  • 1 cup cooked brown rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Remove the stems from the mushrooms and chop them finely.
  3. In a large bowl, combine the cooked rice, chopped mushroom stems, onion, bell pepper, sun-dried tomatoes, parsley, Parmesan cheese, olive oil, salt, and pepper.
  4. Stuff the mushroom caps with the rice mixture.
  5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
  6. Serve immediately.
Why It Works
  • The combination of cooked brown rice, chopped onion, red bell pepper, sun-dried tomatoes, fresh parsley, grated Parmesan cheese, and olive oil creates a flavorful and satisfying filling.
  • Baking the mushrooms until they're tender and the filling is golden brown helps to develop the flavors and create a delicious crust.
  • Serving the mushrooms immediately with your favorite dipping sauce adds an extra layer of flavor and richness.