Stuffed Portobello Mushrooms

Recipe Rating:	3 Ratings5
Categories:	Vegetables, Quick & Easy, Vegetable Appetizers, Side Casseroles
Prep Time:	5 Min
Cook Time:	20 Min

Ingredients

4	portobello mushrooms
1 c	wild rice, uncooked
1 clove	garlic, chopped
1 small	onion, chopped
1 c	herbs of choice
1 Tbsp	olive oil

Pinched by richmama, and 41 more.

Dance Aoki

Well Seasoned

Los Angeles, CA (pop. 3.8M)

hellodance

Member Since Jul 2010

Dance's Notes:

Was looking for a dish that the vegan boyfriend with food allergies could eat. This was an excellent choice.

Directions

Cook 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.

Chop the herbs and set aside. I like to use rosemary, basil & thyme.

In the olive oil, sautee the garlic and onions.

Place 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.

Fold the herbs, sautee'd garlic & onions, as well as a dash of salt & pepper to your wild rice.

Place a heaping spoonful of the rice mixture into the crater of your mushroom where your stem used to be. Serve.

Comments

2 comments

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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.