Mighty Mom’s Meatless Monday: Stuffed Portbellos

  • Prep/ Cooking Time: 10 minutes/30 minutes
  • Servings: Makes 3 to 4 servings
  • Storage: Serve immediately, or keep for up to 2 days
  • Equipment: 1 pan, 1 casserole pan


  • 4 tsp. extra virgin olive oil
  • 2 carrots, peeled and finely diced
  • 2 medium onions, finely diced
  • 1/2 green pepper, finely diced
  • 2 cloves garlic, minced
  • 2 tsps. basil
  • 2 tsps. oregano
  • 2 cups cooked brown rice
  • Salt and pepper to taste
  • 8 medium Portabello mushrooms

cous cous stuffed portabella mushrooms


  1. Heat 2 tsps. olive oil in nonstick pan over medium heat.
  2. Add the carrot, onion, green pepper and garlic.
  3. Saute until crisp-tender.
  4. Stir in basil and oregano.
  5. Remove from heat and combine with rice, add salt and pepper to taste.
  6. Remove stems from mushrooms.
  7. Place mushrooms in lightly oiled casserole dish, stem side up.
  8. Top up with the rice mixture, packing down slightly.
  9. Brush lightly with remaining 2 tsps.olive oil.
  10. Bake at 200 degrees celsius for 20 minutes.

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