Goat Cheese Stuffed Portobello Mushrooms

with Buttery Basmati & Garlicky Spinach

30 min

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Meaty portobello mushrooms stuffed with a tasty filling of fire-roasted tomatoes, our savory blend of spices, and a touch of red wine, then topped with creamy goat cheese. Buttery basmati rice and garlicky spinach round out the plate making this incredibly delicious meal completely vegetarian and gluten-free.

Contains: Milk and Sulphites.

May Contain: Barley, Egg, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Soy, Tree Nuts, Triticale, and Wheat.

What We'll Send

Red Onion Diced 3/8"
Portobello Mushroom
Diced Tomatoes
Fresh Basil
Red Pepper Flakes
Goat Cheese
Red Cooking Wine
Basmati Rice
Spice Blend
Basil Dried, Rosemary Dried, Oregano, Ground Fennel Seed, Smoked Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 798
Fat 41g
Protein 28g
Carbohydrates 82g

Cooking Directions


Prepare Portobellos
- Turn oven on to 425°F. Line a baking sheet with foil.
- Wash portobellos and remove stems and gills from the underside with a spoon.
- Brush each portobello with 1/2 tbsp. olive oil and season with salt and pepper.
- Put baking sheet in oven and set a timer for 15 minutes.


Cook Rice
- Rinse basmati rice with cold running water in a fine mesh sieve.
- Add rice to a small pot with 1 ¼ cups salted water and 1 tbsp. butter.
- Bring to a boil over high heat. Once boiling, reduce heat to low and cover with a lid. Cook for 12-15 minutes or until grains are tender.
- Turn burner off and keep warm.


Prepare Sauce
- Heat 1 tbsp. oil in a large skillet over medium-high.
- Add onions, stir and cook for about 1-2 minutes, or until beginning to colour.
- Add spice blend and half of the garlic, and stir until fragrant.
- Add red cooking wine, tomatoes, and red pepper flakes to taste.
- Bring to a simmer over medium heat. Cook for 5-6 minutes, stirring occasionally until most of the liquid evaporates and sauce thickens.


Finish Sauce + Fill Portobellos
- While sauce is simmering, wash, pick and chop basil leaves.
- Once sauce thickens to your liking, stir in basil leaves.
- Remove mushrooms from oven and drain any liquid in mushroom caps.
- Spoon tomato sauce into mushroom caps and top with goat cheese.
- Put baking sheet back in oven. Cook for 10 more minutes or until mushrooms are tender.


Cook Spinach
- Heat 1 tbsp. butter in a medium skillet over medium.
- Add remaining garlic and stir.
- Add spinach and cook until bright green and wilted.
- Season to taste with salt and pepper, and remove from heat.


- Divide rice onto plates with spinach.
- Place stuffed mushrooms next to rice.
- Enjoy!

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