Side Items

Mushroom broccoli and brown rice takes 25 minutes to prepare.

Mushroom broccoli and brown rice takes 50 minutes to cook.

Mushroom broccoli and brown rice makes 8 servings.

The ingredients for Mushroom broccoli and brown rice are:

6 medium to large baby portabella mushrooms (about 4 0z)
1 16 oz package of frozen chopped broccoli
1 medium onion, chopped
3 cloves garlic chopped/minced
2 cups brown rice, cooked
8 oz part-skim ricotta cheese
.25 cup reduced fat sour cream
1 large egg
.75 cup grated parmesan cheese
2 tsp olive oil

Here is how you make Mushroom broccoli and brown rice:

Clean and chop mushroom and onion. In a large skillet, coat bottom with olive oil and saut? mushroom,garlic and onions. Mix in frozen broccoli once onions appear translucent. Blend ricotta cheese, sour cream, egg and .5 cup of parmesan cheese in bowl. Blend rice into vegetable mix and add in cheese mixture. Spray a 9 x 13 inch pan with olive oil and pour mixture into pan. Spread evenly over pan, top with remaining .25 cup Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake for an additional 20-30 minutes, until golden along edges.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user KIPPER15.

The nutritional information for Mushroom broccoli and brown rice is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 157.7

• Total Fat: 7.2 g
• Cholesterol: 42.7 mg
• Sodium: 522.9 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 2.7 g
• Protein: 11.5 g