Creamy Bolognese Stuffed Mushrooms

Whole grain brown rice, bolognese sauce and cream cheese stuff Portobello mushrooms ... sprinkle with cheese and bake for a delicious main-dish meal !!

Makes 6 Servings


3 cups Minute® Brown Rice
2 1/2 cups vegetable broth
2 cups Bolognese sauce or vegetable marinara sauce
4 ozs cream cheese
6 large Portobello mushrooms, cleaned and brushed
1 1/2 cups Italian blend grated cheese
1/4 cups fresh basil leaves, chopped


  • Preheat oven to 400 degrees.
  • In a large stockpot, heat vegetable stock to a boil. Stir in rice and return to a boil. Reduce heat to low and cover. Simmer rice for 5 minutes. Remove rice from heat and stir. Cover and let rice stand for 5 minutes. Fluff rice with fork. Stir Bolognese or marinara sauce and cream cheese into rice.
  • Place Portobello mushrooms in a large glass baking dish. Spoon an even amount of rice mixture into each mushroom. Sprinkle grated cheese on top of each mushroom.
  • Place mushrooms in oven and bake for 20 minutes, or until cheese is golden brown and bubbling and mushrooms are cooked through.
  • Remove mushrooms from baking dish and place on serving platter. Sprinkle each with fresh basil leaves. Serve immediately.
Brown Rice is an excellent source of whole grains. Search for information about gluten free products

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