Sometimes I find myself in the produce aisle blown away by the mushroom choices. There are thousands of alien varieties(Enoke, Maitake…) and then there are the less foreign, less strange looking ones, like portobellos.
Although I am a fan of the more alien forms of mushrooms, portobellos are the most versatile because their large solid shape and their sweet simple taste. I originally bought these because I was craving portobello burgers, but by the time dinner rolled around I was craving pizza, a common problem when your constantly surrounded by kids. Lack of cheese and an abundance of rice, turned them into stuffed portobello mushrooms.
Portobello mushrooms thoroughly washed
Cooked brown rice
tomato sauce or chopped tomatoes
Preheat oven to 400. Place your mushrooms upside down on a pan. fill with a mixture of brown rice and quinoa. Drizzle with tomato sauce and top with kale and fresh basil.
Bake for 20-30 minutes or until mushrooms are tender.