box UNCLE BEN'S® Long Grain & Wild Rice Roasted Garlic
2
tablespoons prepared pesto sauce
8
ounces cream cheese, softened
4
large portobello mushrooms
Salt and black pepper to taste
1
large tomato
4
tablespoons grated Parmesan cheese
4
basil leaves (optional)
PREP TIME
none
COOK TIME
30 minutes
COOK: Preheat oven to 400°F. CLEAN: Wash hands. Prepare rice according to package directions. Meanwhile, stir pesto into cream cheese until well blended. Remove stems from mushrooms. Clean mushroom caps well. Place mushrooms, stem side up, on baking sheet. Sprinkle with salt and pepper. Spread one fourth of cream cheese mixture onto each mushroom. Top with 1/2 cup cooked rice. Slice tomato into 4 thick slices. Place 1 slice on top of rice and sprinkle each mushroom with 1 tablespoon Parmesan cheese. Bake 10 minutes.
SERVE: Serve each mushroom on a separate plate and garnish with basil leaf, if desired.
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