Portabella Vegetable-Stuffed Mushrooms

So anyone who knows me, knows that I love mushrooms. I will find a way to add them to any dish, just like my new found love of curry, but this is not about curry. My son too, when he was six months, ate a huge, and I mean huge portabella mushroom when we ate with his great grandparents in So Cal. Anyways, someone posted they wanted to see a vegan recipe, and I thought of something I could do with mushrooms. Walking down the isle at Berkeley Bowl, I found portabella mushrooms, and thought of stuffing it with brown rice and veges. For those of you who are not vegans, I have put a cheese option, but wanted to keep this a vegan recipe.
I hope you enjoy this!!





4 Servings

Ingredients:

4 Portabella Mushrooms
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
2 Bunches Green Onions
Olive Oil
1 Tbsp Minced Garlic
1 Roma Tomato
2 Cups Brown Rice

If Not Vegan, Grated Monterey Jack Cheese


Steps:
1. Make the brown rice
2. Preheat the oven to 425
3. Take the stem off the portabella mushroom and cut into pieces
4. Cut all vegetables
5. Get a baking pan and put olive oil on it, or pam and put the 4 portabella mushroom on them and bake for 10-15 minutes
6. Saute all the vegetables, garlic, etc, not the tomato
7. If you are not vegan, you can grate some cheese to go on top as well
8. Once time is up take portabella mushrooms and pour out the juice that has come to the top of the mushroom
9. Scoop 1/4 Cup brown rice into each portabella mushroom
10. Put the vegetables on top, you should have some left over, if not that is ok, grated cheese if you are not vegan
11. Bake in the oven for an additional 15 minutes
12. Slice your roma tomato into slices
13. Take it out of the oven when done, and then top with a tomato
14. Pour the mushroom juices on top
15. Take the left over mushroom and left over tomatos and put them on the side
16. Yum Yum!!!

Pictured Below:
(Pink and Orange Plates, Vegan)
(Green and Blue Plates, With Cheese)