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Stuffed Mushrooms with Black Rice and Spinach
Stuffed Mushrooms with Black Rice and Spinach is a hearty and flavorful appetizer or side dish. Juicy mushroom caps are filled with a savory mixture of nutty black rice, tender spinach, and aromatic herbs. The combination of textures and flavors makes this dish a crowd-pleaser that’s also rich in nutrients. These stuffed mushrooms are elegant enough for a special occasion yet simple enough for a casual dinner. They’re a delicious way to enjoy wholesome ingredients in a bite-sized package.
Ingredients
- 12 large Button mushrooms (60 calories)
- 1 cup Cooked black rice (200 calories)
- 2 cups Fresh spinach, chopped (14 calories)
- 1 tbsp Olive oil (120 calories)
- 1 medium Onion, finely chopped (44 calories)
- 2 cloves Garlic, minced (8 calories)
- 1/4 cup Grated Parmesan cheese (110 calories)
- 1/4 tsp Salt (0 calories)
- 1/4 tsp Black pepper (0 calories)
- 1 tbsp Fresh parsley, chopped (2 calories)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms and carefully remove the stems. Set the caps aside and finely chop the stems.
- Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.
- Add the chopped mushroom stems and spinach to the skillet. Cook until the spinach wilts and the mushroom stems soften, about 3 minutes.
- Remove from heat and stir in the cooked black rice, grated Parmesan, parsley, salt, and pepper. Mix well.
- Spoon the filling into each mushroom cap, mounding it slightly.
- Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is heated through.
- Serve warm, garnished with additional parsley if desired.
This recipe is approximately 558 calories and serves four. Each serving will be approximately 139.5 calories. This recipe should take roughly 15 minutes to prepare and 20 minutes to cook. This is a total time of 35 minutes.
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