Italian Grain Stuffed Portabella Mushrooms

Something Extra
Fall 2014

Recipe Theme

Explore the different flavors of Fall with recipes from our latest edition of Something Extra!


Italian Grain Stuffed Portabella Mushrooms

Italian Grain Stuffed Portabella Mushrooms
2 cups vegetable broth
3/4 cup chopped onion
1 (8.8- oz.) package Raley's Barley, Peas & Lentils
1/4 cup pesto
1/4 cup Sable & Rosenfeld Olive Bruschetta
3/4 cup shredded Parrano cheese (in our Deli)
2 cups lightly packed 1-inch pieces curly kale
4 to 6 Large portabella mushrooms

Finish with a bit of snipped fresh basil, if you like.

Prep: 15 minutes, Cook: 15 minutes, Serves: 4 

1. Bring broth, onion and grains to a boil in a large saucepan. Reduce heat and simmer, covered, for 10 minutes. Let stand for 4 minutes, then stir in pesto, bruschetta, cheese and kale. Cook for a minute more or until kale is wilted.

2. While grains are cooking, remove stems from mushrooms and place rounded side up in a shallow baking dish. Microwave on HIGH for 5 minutes or until soft.

3. Turn mushrooms over and fill with hot grain mixture, spooning any excess mixture onto plate next to mushroom.  

Nutritional Information:
462 calories, 22 g protein, 21 g total fat (6 g sat.), 50 g carbohydrate, 12 g fiber, 5 g sugar, 25 mg cholesterol, 584 mg sodium, 12 points


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Excellent! I substituted the kale with fresh spinach. The grain mixture the next day was even better.

Comment Number: 6637


WE are happy to hear you enjoyed this recipe! Thank you for sharing your substitution. That is a great idea!

Comment Number: 6645


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