14 Ingredients
  • 1/2 cup dried porcini mushrooms, chopped (about 1/2 ounce)
  • 1 cup boiling water
  • 1 1/2 cups water
  • 3/4 cup brown rice blend (such as Lundberg)
  • 1/2 teaspoon salt, divided
  • 4 teaspoons olive oil, divided
  • 1/2 cup diced red onion
  • 1 1/2 cups coarsely chopped portobello mushroom cap (about 1 cap)
  • 1 (8-ounce) package presliced button mushrooms
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • Fresh thyme leaves (optional)
Nutrition
268
13% daily value
4 servings
                                       
                                            balanced, low-​sugar, vegetarian, gluten-​free
     

Fat

17% 11

Saturated

11% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

12% 36

Carbs (net)

- 33

Fiber

13% 3

Sugars

- 3

Sugars, added

- 0

Protein

17% 8

Cholesterol

2% 5

Sodium

17% 405

Calcium

12% 121

Magnesium

17% 72

Potassium

10% 466

Iron

11% 2

Zinc

16% 2

Phosphorus

34% 238

Vitamin A

2% 16

Vitamin C

3% 3

Thiamin (B1)

20% 0

Riboflavin (B2)

31% 0

Niacin (B3)

34% 5

Vitamin B6

26% 0

Folate equivalent (total)

8% 33

Folate (food)

- 33

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

92% 14

Vitamin E

5% 1

Vitamin K

12% 15

Sugar alcohols

- 0

Water

- 244
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