Florentine Stuffed Portobellos

🥘 Ingredients

• basil
  ¼ cup
• basmati rice
  1 c
• black pepper
  1 unit
• olive oil
  2½ tbsp
• panko breadcrumbs
  ¼ cup
• parmesan cheese
  ¼ cup
• portobello mushrooms
  4 caps
• roma tomato
  1 unit
• salt
  1 unit
• sour cream
  ½ cup
• spinach
  1 c
• sun-dried tomatoes
  ½ cup
• thyme
  1 sprig
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• baking sheet
• large skillet

1. 1

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

   veggie stock concentrate: 1 unit, salt: 1 unit, basmati rice: 1 c
2. 2

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

   roma tomato: 1 unit, thyme: 1 sprig, basil: ¼ cup, sun-dried tomatoes: ½ cup
3. 

   3

   Toss tomatoes on a baking sheet with ½ tablespoon olive oil , half the thyme, and a pinch of salt and black pepper . On the other half of the baking sheet, rub portobello mushrooms with another 1 tablespoon olive oil and season with salt and pepper. Roast tomatoes and Portobellos ⏱️ 10 minutes , until softened. Set roasted Portobellos aside, then roughly chop roasted tomatoes once cool enough to handle.

   olive oil: 2½ tbsp, black pepper: 1 unit, portobello mushrooms: 4 caps
4. 4

   Meanwhile, heat remaining ½ tablespoon olive oil in a large skillet over medium heat. Add sun-dried tomatoes and cook, tossing, ⏱️ 2 minutes , until softened. Add spinach and cook, tossing ⏱️ 4 minutes , adding a splash of water if necessary, until wilted. Season with salt and pepper.

   spinach: 1 c
5. 

   5

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

   sour cream: ½ cup, panko breadcrumbs: ¼ cup
6. 

   6

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

   parmesan cheese: ¼ cup
7. 7

   Serve Portobello caps on a bed of Basmati rice and enjoy!