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Brown Rice and Flax-Topped Mushrooms




Source of Recipe


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List of Ingredients





1 cup cooked brown rice
2 tablespoons whole flaxseed
1 egg
1/4 cup 2 percent milk
1/2 cup grated cheddar cheese
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/2 teaspoon crushed basil
1/4 teaspoon seasoned salt
Dash black pepper
3 portabella mushrooms
1 tablespoon flax oil
1 tablespoon balsamic vinegar

Preheat oven to 350 degrees. In medium bowl, combine cooked brown rice and flaxseed. Add egg and milk. Beat with fork until well-mixed.

Add cheese, celery, onion, basil, salt and pepper. Remove stems from mushrooms and finely chop. Add chopped stems to rice mixture.

Place mushroom caps, tops down, into 9-inch pie plate sprayed with nonstick cooking spray. Evenly divide rice mixture and place in mushroom caps. Loosely cover with foil. Bake 40-45 minutes until mixture is set. Let cool 5 minutes.

Drizzle bottom of each serving plate with 1 teaspoon flax oil and balsamic vinegar. Place mushroom caps on plates and serve. Makes 3 servings.

Recipe