Mediterranean Stuffed Portobello Mushrooms

Ingredients
1 cup UNCLE BEN’S® Natural Whole Grain Brown Rice
1 tablespoon oil
1 cup onion, diced
½ cup green peppers, diced
2 cups low-fat, reduced sodium chicken broth
½ teaspoon dried oregano
1 can (2.25) ounce can of sliced black olives, diced
½ cup cherry tomatoes cut into small pieces
1 cup reduced fat feta cheese
¼ cup parsley
6-8 Portobello mushrooms

Instructions

1. In a saucepan, add the oil over medium heat. Add the onions and green peppers and brown slightly for about 3 minutes.
2. Add the UNCLE BEN’S® Natural Whole Grain Brown Rice and dried oregano along with 2 cups of low-fat chicken stock to pan and bring to a boil. Cover and simmer for 25 minutes.
3. Preheat the oven to 400 degrees F. Lay 6-8 mushrooms on a baking sheet, top down. Remove the stems (if they have them) with a spoon.
4. Continue to prepare the filling by stirring in the black olives, cherry tomatoes, feta cheese and parsley into the cooked rice.
5. Spoon equal portions of the rice mixture onto the middle of each of the Portobello mushrooms and bake for 12-15 minutes.
6. Remove the mushrooms with a spatula and serve.

Tip:Makes a delicious heart healthy meal that everyone will enjoy. Great for entertaining!