RICE STUFFED MUSHROOMS RECIPES

RICE STUFFED MUSHROOMS RECIPE - COOKEATSHARE

Rice Stuffed Mushrooms Recipe - CookEatShare image

Provided by CookEatShare Cookbook

Number Of Ingredients 10

Ingredients

24 lg. fresh mushrooms
3 T chopped onion
1 T butter
1 c. cooked Mahatma rice
1/2 c. finely minced nut meats
1 T chili sauce
1 T lemon juice
1 teaspoon salt
1/4 teaspoon grnd black pepper
Melted butter

Steps:

Remove stems, wash, and dry mushrooms. In small frying pan, cook onion in butter till tender; but not brown. Add in remaining ingredients except butter. Press rice mix in each mushroom cavity. Place mushroom caps on rack in broiler. Drizzle with melted butter and broil till golden. Makes 24 mushrooms.

Nutrition Facts : ServingSize 174 g, Calories 261, FatContent 26.08 g, TransFatContent 0.0 g, SaturatedFatContent 16.72 g, CholesterolContent 63 g, SodiumContent 766 g, CarbohydrateContent 5.62 g, FiberContent 1.9 g, SugarContent 2.68 g, ProteinContent 4.62 g

STUFFED PEPPERS WITH RICE AND MUSHROOMS - JAMIE GELLER

Stuffed Peppers with Rice and Mushrooms - Jamie Geller image

Stuffed Peppers with Rice and Mushrooms are an easy to make delicious vegetarian main meal with fresh vegetables and simple ingredients you already have in your pantry.

Provided by Sabrina Ovadia

Total Time 65 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 13

Ingredients

2 red peppers, cut in half and seeded
2 green peppers, cut in half and seeded
1/2 red pepper, diced
1 cup mushrooms, diced
1 onion, diced
4 garlic cloves grated
1 cup of cooked rice
Salt to taste
Pepper to taste
Olive oil
1 teaspoon oregano
1 teaspoon Italian seasoning
1 jar tomato sauce

Steps:

1. In a large pan, heat up one tablespoon olive oil. Sautee the onion and garlic for a few minutes. Add the peppers and the mushrooms. Cook for about 10 minutes and add the spices. When the vegetables are ready, combine with the cooked rice and adjust seasoning if needed. 2. Preheat the oven to 400°F. 3. Pour the tomato sauce into a large baking dish. Stuff the peppers with the rice mixture and bake for about 30 to 35 minutes.

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