Crab and Rice stuffed Mushrooms with Arugula
Stuffed Portobello mushrooms with crab, rice, and arugula microgreens, baked until perfect. Perfect for a special dinner!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.baby-greens.com.
Cooking tools:
- Spoon
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
Ingredients
- 8 large Portobello mushrooms
- 2 ½ cups (625 mL) cooked medium grain brown rice
- 1½ cups (375 mL) crab meat
- 1 cup (250 mL) chopped baby kale
- ½ cup (125 mL) diced red pepper
- ½ cup (125 mL) muffuletta or hot olive pickle mix
- ½ cup (125 mL) light cream cheese
- ½ cup (125 mL) light goat cheese
- 2 tbsp (30 mL) grainy mustard
- 1 large navel orange
- 2 cups (500 mL) arugula microgreens
- 2 tbsp (30 mL) finely chopped chives
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