Italian Grain Stuffed Portabella Mushrooms

Something Extra
Fall 2014

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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