Florentine Stuffed Portobellos

🥘 Ingredients

• Parmesan cheese
  2 c
• basil
  2 bunch
• basmati rice
  2 c
• black pepper
• olive oil
  6 tbsp
• panko breadcrumbs
  2 c
• portobello mushrooms
  4 unit
• roma tomato
  4 unit
• salt
• sour cream
  2 c
• spinach
  1 lb
• sun-dried tomatoes
  2 oz
• thyme
  2 sprig
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 1

   Preheat oven to 400 degrees. In a small pot , bring 1 cup water to a boil with the veggie stock concentrate and a large pinch of salt . Once boiling, add basmati rice , cover, and simmer for ⏱️ 15 minutes , until tender.

   veggie stock concentrate: 2 unit, salt, basmati rice: 2 c
2. 2

   Meanwhile, quarter the roma tomato . Strip the leaves from the thyme and roughly chop. Thinly slice the basil leaves. Roughly chop the sun-dried tomatoes .

   roma tomato: 4 unit, thyme: 2 sprig, basil: 2 bunch, sun-dried tomatoes: 2 oz
3. 

   3

   Toss the tomatoes on a baking sheet with 1/2 tablespoon olive oil , half the thyme, and a pinch of salt and black pepper . On the other half of the baking sheet, rub the portobello mushrooms caps with another 1 tablespoon olive oil and season with salt and pepper. Roast the tomatoes and Portobellos for ⏱️ 10 minutes , until softened. Set the roasted Portobellos aside, then roughly chop the roasted tomatoes once they are cool enough to handle.

   olive oil: 6 tbsp, black pepper, portobello mushrooms: 4 unit
4. 4

   Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium heat. Add the sun-dried tomatoes and cook, tossing, for about 1-2 minutes, until softened. Add the spinach and cook, tossing another 3-4 minutes, adding a splash of water if necessary, until wilted. Season with salt and pepper.

   spinach: 1 lb
5. 

   5

   Remove pan from heat and stir in the sour cream , chopped tomatoes, remaining thyme, and panko breadcrumbs . Taste and season with salt and pepper.

   sour cream: 2 c, panko breadcrumbs: 2 c
6. 

   6

   Stuff the spinach mixture into the Portobello caps and sprinkle with remaining panko and Parmesan cheese . Return the stuffed Portobellos to the baking sheet and bake for another ⏱️ 10 minutes , until golden brown on top.

   Parmesan cheese: 2 c
7. 7

   Serve the Portobello caps on a bed of basmati rice and enjoy.