Stuffed Portobello Mushrooms
wild rice, uncooked
herbs of choice
1Cook wild rice till grains flower. Slightly overwater them in your pot. You want it to be fluffy. If you don't use a rice cooker, cook the rice for 20 minutes and let sit.
2Chop the herbs and set aside. I like to use rosemary, basil & thyme.
3In the olive oil, sautee the garlic and onions.
4Place rinsed mushrooms without their caps onto a broiler pan and drizzle olive oil generously. Salt & Pepper conservatively. Place in broiler for 5 min or until mushrooms have a steak-like consistency.
5Fold the herbs, sautee'd garlic & onions, as well as a dash of salt & pepper to your wild rice.
6Place a heaping spoonful of the rice mixture into the crater of your mushroom where your stem used to be. Serve.
Kelly Martin cutaway5 - Oct 7, 2010
Very good recipe. I'd like to come up with a sauce, maybe a vegan hollandaise, to top with. Also, I always cook wild rice much longer than they say, until it completely opens up, curling in two. It is fluffier, has better taste and texture and more flavor that way.
Eddie Jordan EDWARDCARL - Nov 16, 2010
Hello Dance, I love Portobello Mushrooms, cant whate to try this recipe