Stuffed Portobello Mushrooms
STUFFED PORTOBELLO MUSHROOMS
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|1 c||wild rice, uncooked|
|1 clove||garlic, chopped|
|1 small||onion, chopped|
|1 c||herbs of choice|
|1 Tbsp||olive oil|
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.