Brown Rice and Flax Topped Portobella Mushrooms

 Source: Brown Rice amd Flax Topped Portobella Mushrooms, SaskFlax.com

Source: Brown Rice amd Flax Topped Portobella Mushrooms, SaskFlax.com

Brown rice and flax topped portobello mushrooms make the perfect starter, hearty snack or delicious side dish to add to your meal.

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

Instructions

  1. Preheat oven to 350°F (180°C).
  2. 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.
  3. Remove and finely chop stems from mushroom caps. Add chopped stems to rice mixture.
  4. 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.
  5. Bake 40 to 45 minutes until mixture is set. Let cool 5 minutes.
  6. 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.
 

Nutritional Analysis

 
 

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.

Per Serving
Calories 288
Total Fat 16 g
Saturated Fat 6 g
Cholesterol 83 mg
Carbohydrates 25 g
Fiber 5 g
Sugars g
Protein 13 g
Sodium 217 mg
Potassium 612 mg