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Low Calorie

Mediterranean Stuffed Portobello Mushrooms

  • Easy & Healthy
  • Vegetarian
  • Stovetop
  • Nutritious Start
  • Low Calorie
  • Global Inspired Recipes
  • Brown
  • Bake
  • Appetizers
  • 30 - 45 MIN
  • Servings
  • Prep
    30–45 min
  • Roasted


About This Dish

Feta cheese and black olives add authentic Mediterranean flavor to this stuffed-mushroom dish.


  • 1 tablespoon oil 
  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 cup UNCLE BEN’S® Whole Grain Brown Rice 
  • 1/2 teaspoon dried oregano 
  • 2 cups low-fat, reduced-sodium chicken or vegetable broth 
  • 6–8 portobello mushrooms 
  • 1 (2.25-ounce) can sliced black olives
  • 1/2 cup diced cherry tomatoes
  • 1 cup reduced-fat feta cheese 
  • 1/4 cup chopped parsley


  1. Preheat the oven to 400°F.
  2. In a saucepan, heat the oil over medium. Add the onions and green peppers and brown slightly for about 3 minutes.
  3. Add rice and dried oregano along with the stock and bring to a boil. Cover and simmer for 25 minutes.
  4. Lay 6–8 mushrooms on a baking sheet, top down. Remove stems (if they have them) with a spoon.
  5. Continue to prepare the filling, stirring the black olives, cherry tomatoes, feta cheese and parsley into the cooked rice.
  6. Spoon equal portions of the rice mixture onto the middle of each mushroom and bake for 12–15 minutes.


Amount per serving (8 total)

Calories: 190
Total Fat: 5g 8%
Saturated Fat: 2g 10%
Trans Fat: 0
Sodium: 430mg 18%
Carbohydrates: 26g 9%
Dietary Fiber: 4g 16%
Sugars: 3g
Protein: 8g
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