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SPINACH AND FETA-STUFFED PORTOBELLOS WITH LEMONY RICE
Serves: 4
Preparation time: 30 minutes If they like it, it serves 4 otherwise
Cooking time: 30 minutes
Totaltime: 0 minutes Source: Canada Living Magazine: December 2013
Ingredients
- 4 portobello mushrooms, trimmed
- Pinch each salt and pepper
- 2 tsp (10 mL) olive oil
- 2 shallots, diced
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) fresh thyme
- 10 cups (2.4 L) packed baby spinach, chopped
- 2 tbsp (30 mL) golden raisins
- 1/4 cup (60 mL) crumbled Light feta cheese
- 3 tbsp (45 mL) shreddded part-skim mozzarella cheese
- 2 tbsp (30 mL) sliced natural almonds
- Mixed Lemony Rice:
- 1 cup (250 mL) 15-minute rice, blend
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) chopped fresh chives
- 4 tsp (18 mL) lemon juice
- Lemon Yogurt Sauce:
- 1 tbsp (15 mL) chopped fresh mint
- 1/2 tsp (2 mL) grated lemon zest
Preparation
-
Mixed Lemony Rice: In large saucepan, cook rice with salt according to package directions. Stir in chives and lemon juice.
Meanwhile, arrange mushrooms, stemside up, on lightly greased rimmed baking sheet. Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper.
Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese. Spoon into mushrooms. Sprinkle with mozzarella cheese and almonds. Bake until cheese is melted and almonds are browned.
Lemon Yogurt Sauce: In bowl, stir together yogurt, mint and lemon zest. Serve with stuffed mushrooms and rice.
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on The World Cuisine
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