Brown Rice & Flax Topped Potabellas Print
1 cup cooked brown rice
2 Tbsp whole flaxseed
1 egg
1/4 cup 2% milk
1/2 cup grated cheddar cheese
1/4 cup finely chopped celery
1/2 tsp crushed basil
1/4 tsp seasoned salt
Dash black pepper
3 portabella mushrooms - 4 inches in diameter
1 Tbsp flax oil
1 Tbsp balsamic vinegar

Preheat oven to 350°.
In a medium bowl combine cooked brown rice and flaxseed.
Add egg and milk. Beat with a fork until well mixed.
Add cheese, celery, onion, basil, salt and pepper.
Remove and finely chop stems from mushroom caps.
Add chopped stems to rice mixture.
Place mushroom caps, tops down, into a 9 inch pie plate that has been sprayed with a nonstick cooking spray.
Evenly divide rice mixture onto mushrrom caps.
Loosely cover with foil. Bake 40 to 45 minutes until mixture is set.
Let cool 5 minutes. Drizzle bottom of each serving plate with 1 tsp each of flax oil and balsamic vinegar.

Serves 3.
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