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 oz cream cheese
6 large Portobello mushrooms, cleaned and brushed
1 1/2 cups Italian blend grated cheese
1/4 cup 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.