Curried Vegetable Stuffed Portabellas

 


Ingredients

  • 4
    large (4 to 5 inches) portabella mushroom caps, stems removed
  • 1
    box (9 oz) frozen chopped spinach
  • 1
    teaspoon vegetable oil
  • 1/4
    cup chopped onion
  • 1 1/4
    cups vegetable broth
  • 1
    teaspoon curry powder
  • 1/4
    teaspoon salt
  • 1
    cup uncooked instant brown rice
  • 1/4
    cup shredded carrot
  • 1/4
    cup plain yogurt, if desired
  • Sliced green onion, if desired

  • Steps

1 Heat gas or charcoal grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills. Spray mushroom caps with cooking spray. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.

    2 Meanwhile, cook spinach as directed on box. Squeeze to drain well.

      3 In 2-quart saucepan, heat oil. Add onion; cook and stir 1 minute. Stir in broth, curry powder and salt. Heat to boiling. Stir in rice; reduce heat to medium-low. Cover and cook 3 minutes. Stir in spinach and carrot; cover and cook 4 to 6 minutes longer or until rice and vegetables are tender. Remove from heat; let stand 3 to 4 minutes or until liquid is absorbed; fluff with fork.

      4 Carefully spoon about 1/2 cup rice mixture onto each cap. Serve with yogurt and green onion.

      Comments

      Post a Comment

      Popular posts from this blog

      Curried Lentil and Vegetable Stew

      Image
        Ingredients 2 tablespoons olive oil or butter 1 large onion, chopped (1 cup) 1 tablespoon curry powder 1 1/2 cups Progresso™ chicken broth 2 tablespoons Bisquick™ Gluten Free mix 2 cans (18 oz each) Progresso™ Vegetable Classics lentil soup 1/2 cup apple juice 3 cups 1-inch pieces peeled dark-orange sweet potatoes 1 cup frozen shelled edamame (green) soybeans or frozen sweet peas Steps 1  In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally. 2  Gradually whisk Bisquick into broth until well blended. Stir broth mixture, soup, apple juice, sweet potatoes and soybeans into saucepan. Heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
      Read more

      One-Pan Curried Chicken Dinner

      Image
        Ingredients 1 tablespoon ghee, coconut oil or olive oil 4 cups cauliflower florets 3 cups carrot sticks 1 red bell pepper, cut into pieces 1 tablespoon chopped fresh gingerroot 4 teaspoons curry powder 2 teaspoons salt 6 skin-on bone-in chicken thighs 2 cups chopped green onions 1 cup coarsely chopped fresh cilantro Steps 1  Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil. 2  Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss. 3  Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables. 4  Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). 5  Just before serving, sprinkle chicken and veget...
      Read more