Brown Rice and Flax Topped Portobella Mushrooms

Brown Rice and Flax Topped Portobella Mushrooms

SaskFlax.com ©2014

Drizzle bottom of each serving plate with 1 tsp (5 mL)of flaxseed oil and balsamic vinegar.

Ingredients:

• 1 cup (250 mL) cooked brown rice
• 2 Tbsp (30 mL) whole flaxseed
•  1 egg
• 1/4 cup (60 mL) 2% milk
• 1/2 cup (125 mL) grated cheddar cheese
• 1/4 cup (60 mL) finely chopped onion
• 1/4 cup (60 mL) finely chopped celery
• 1/2 tsp (2 mL) crushed basil
• 1/4 tsp (1 mL) seasoned salt
• pinch black pepper
• 3 portobella mushrooms, 10 cm (4 inches) in diameter 
• 1 Tbsp (15 mL) flaxseed oil
• 1 Tbsp (15 mL) balsamic vinegar
• Instrucions:
• Preheat oven to 350°F (180°C).
• In a medium bowl, combine cooked brown rice and flaxseed. Add egg and milk, beat with a fork until well mixed. Add cheese, onion, celery, basil, salt and pepper. Set aside.
• Remove and finely chop stems from mushroom caps. Add chopped stems to rice mixture.
• Place mushroom caps, tops down, into a 9 inch (22 cm) pie plate that has been sprayed with a nonstick cooking spray. Evenly divide rice mixture onto mushroom caps. Loosely cover with foil wrap.
• Bake 40 to 45 minutes until mixture is set. Let cool 5 minutes.
• Drizzle bottom of each serving plate with 1 tsp (5 mL) of flaxseed oil and balsamic vinegar. Place mushroom cap on each plate and serve.
• Yield:   3 servings.
• Serving Size:  1 mushroom. Each serving contains 1 tsp (5 mL) of whole flaxseed and 1 tsp (5 mL) of flaxseed oil.

Instructions:

Yield:   3 servings.

Serving Size:  1 mushroom. Each serving contains 1 tsp (5 mL) of whole flaxseed and 1 tsp (5 mL) of flaxseed oil.