Description
A recipe for Brown Rice and Flax-Topped Portobella Mushrooms

Ingredients

• 1 cup cooked brown rice
  
• 2 tablespoons whole flaxseed
  
• 1 egg
  
• 1/4 cup 2% milk
  
• 1/2 cup grated cheddar cheese
  
• 1/4 cup finely chopped celery
  
• 1/4cup finely chopped onion
  
• 1/2 teaspoon crushed basil
  
• 1/4 teaspoon seasoned salt
  
• Dash black pepper
  
• 3 portobella mushrooms
  
• 1 tablespoon flax oil
  
• 1 tablespoon balsamic vinegar

Preparation
Preheat oven to 350°F.

In medium bowl, combine cooked brown rice and flaxseed.

Add egg and milk. Beat with fork until well mixed.

Add cheese, celery, onion, basil, salt and pepper.

Remove and finely chop stems from mushroom caps. Add chopped stems to rice mixture.

Place mushroom caps, tops down, into 9-inch pie plate sprayed with nonstick cooking spray.

Evenly divide rice mixture onto mushroom caps.

Loosely cover with foil.

Bake 40 to 45 minutes until mixture is set.

Let cool 5 minutes.

Drizzle bottom of each serving plate with 1 teaspoon flax oil and balsamic vinegar.

Place mushroom caps on plates and serve.

Nutrition
no information available

Serves
3 servings

Variations
no information available