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
- 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.