Greek Pepperoni and Arugula Stuffed Portobellos with Brown Rice Pilaf
Indulge in the bold flavors of Greece with this innovative dish, featuring succulent portobello mushrooms stuffed with a vibrant mix of pepperoni, arugula, and feta, served atop a hearty brown rice pilaf infused with the aromas of lemon, garlic, and oregano. The combination of textures and tastes will transport your palate to the Mediterranean. This recipe is a creative twist on traditional Greek cuisine, blending spicy pepperoni with the freshness of arugula and the earthiness of brown rice.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Greek
- greek
- slot-machine-generated
- pepperoni
- arugula
- brown rice
Ingredients
- 4capsportobello mushrooms, stemmed and cleaned
- 6slicespepperoni, diced
- 1cuparugula, chopped
- 1/2cupfeta cheese, crumbled
- 1cupbrown rice, rinsed
- 2tbspslemon juice, freshly squeezed
- 1/4cupolive oil, extra virgin
- 3clovesgarlic, minced
- 1tsporegano, dried
- to tastesalt
- to tasteblack pepper
Nutrition
420
105 per serving
25g
50% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Preheat the oven to 400°F (200°C). Prepare the portobello mushrooms by removing the stems and cleaning the caps. Finely chop the stems and set aside for the pilaf.
5mmedium heat - 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
2mmedium heat - 3
Add the diced pepperoni to the skillet and cook for 2-3 minutes until crispy, stirring occasionally. Remove the pepperoni from the skillet and set aside on a paper towel-lined plate.
3mmedium-high heat - 4
In the same skillet, add the chopped arugula and cook until wilted, about 1-2 minutes. Season with salt and black pepper to taste.
2mmedium heat - 5
In a large bowl, combine the cooked arugula, crumbled feta cheese, and diced pepperoni. Mix well to combine.
2m - 6
Stuff each portobello mushroom cap with the arugula and pepperoni mixture, dividing it evenly among the four mushrooms.
3m - 7
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped mushroom stems and cook until they release their moisture and start to brown, about 3-4 minutes.
4mmedium heat - 8
Add the brown rice to the saucepan and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted. Add 2 cups of water to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
10mlow heat