Portobello mushroom pizzas stuffed with rice, marinara sauce, and mozzarella cheese – a fun gluten-free option for your weeknight pizza fix.
Fancy a faceplant?
Don’t mind if I do.
Portobello mushrooms, folks. The fungus among us. How do you feel about the ginorm shroomage? Personally, I could eat Portobellos roasted, grilled, sautéed, any which way, but I’m also a mega fan of stuffing the crap out of them. And I always say, the more cheese, the better.
One day not too long ago, I had a massive craving for Portobello mushrooms with red sauce and mozzarella cheese. I happened to have some leftover rice in my refer, along with my regular supply of fresh veggies. I thought what better way to feast on the fungus than to stuff it silly and bake it off with flavorful red sauce and cheese.
The recipe is fairly simple to prepare and is definitely a fun one. I’d be lying if I said I slaved over a simmering pot of tomato sauce for hours…I didn’t. I used my favorite store-bought puttanesca sauce and mixed it up with leftover rice. You can use any of your favorite tomato sauces – I’d recommend tomato basil, or arrabiata. If you’re feeling frisky, you can whip up a turkey bolognese sauce for some added protein.
For the stuffing mixture, you can use various combinations of fresh veggies with the rice. You can even add black beans and corn and employ salsa in place of the tomato sauce if you’re looking for some southwestern flair.
For a filling and exciting vegetarian meal, this one would be toward the top of my go-to list. Portobello mushroom pizzas for president!
Stuffed Portobello Mushrooms
Stuffed portobello mushrooms with rice, mozzarella, basil, and red sauce makes for a delicious meal or side dish! Do it for the cheese!
- 4 to 6 large portobello mushrooms
- 3 cups cooked brown rice
- 4 cups tomato sauce, I used store-bought puttanesca sauce
- 3 cups baby spinach
- 2 cups mozzarella cheese, grated
- Freshly grated parmesan cheese
- Fresh basil, chopped
- Preheat the oven to 400 degrees F.
- Wash and pat dry the portobello mushrooms. Using a spoon, scoop out the gills and stems. Lightly coat each cap with olive oil, sprinkle with salt and pepper, and place on a foil-lined baking sheet. Roast for 10 minutes on one side, flip, then roast an additional 5 minutes. Remove from the oven and decrease oven heat to 375 degrees F.
- Pour 1/2 cup of the tomato sauce in an oven-safe skillet and evenly spread. Transfer the mushrooms to the skillet, gill-side up.
- Combine 1-1/2 cups of tomato sauce, the cooked rice, and the baby spinach in a large pot. Heat over medium and stir until spinach has wilted. Taste rice for flavor and add sea salt as desired.
- Scoop the rice mixture into the mushroom caps and top with the remaining tomato sauce and mozzarella cheese. Bake for 12 to 15 minutes, until cheese is melted and browned. For crispy cheese, broil the skillet for 2 to 3 minutes under the broiler.
- Serve with freshly grated parmesan and basil.
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g
Saturday 17th of February 2018
Everything looks delicious!!
Yes, I still say bonkers, lol.
Lisa @ Healthy Nibbles & Bits
Saturday 6th of February 2016
Girllll, this recipe can't come at a better time. I've been ALLLL over those ginorm shrooms lately. I usually just saute them, but I need to make stuffed portobellos!! That cheesy topping is making me drool right now, for real!
Sam @ PancakeWarriors
Thursday 4th of February 2016
I adore portobello mushrooms, but Dave hates them so I don't make them enough - that's gotta change! These look fantastic!
Sarah @ Making Thyme for Health
Wednesday 3rd of February 2016
I'm OBSESSED with portobellos. They're so meaty and satisfying, and seeing them all covered in cheese like that is driving me bonkers! <does anyone even say that anymore?
And there ain't nothing wrong with a little store-bought sauce. The easier, the better. I want the whole pan in my face NOW!
Wednesday 3rd of February 2016
That melty perfectly browned cheese has my mouth watering, and I can't think of anything else I'd rather eat right now!