• 4 portotbello mushroom caps, roasted*Garden Stuffed Portobello 3
  • 1/2 medium onion
  • 1-2 cloves garlic, minced
  • 1-2 cups arugula
  • 1 tbs olive or coconut oil
  • Goat cheese
  • 1 package Garden Pilaf or Gluten Free Garden Pilaf, prepared as directed


  • Cook Garden Pilaf or Gluten Free Garden Pilaf as directed.
  • In a skillet, saute onion until translucent.
  • Add garlic and saute for another 2 minutes.
  • Add arugula and stir into pilaf.
  • Spoon pilaf into mushroom caps and top with goat cheese.

Tip:  Roasting Portobello Mushrooms

Roasting portobellos is easy and brings out a meatiness that will satisfy vegetarians and meat eaters!  Preheat oven to 450.  Cot a baking sheet or roasting pan with a little coconut or olive oil.  Place mushroom caps, gill-side up, on the prepared sheet.  Sprinkle with salt and pepper.  Roast until tender, about 20 minutes.