Stuffed Portobello Mushrooms
STUFFED 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 IlenePell, and 42 more.
Los Angeles, CA (pop. 3.8M)
Member Since Jul 2010
Was looking for a dish that the vegan boyfriend with food allergies could eat. This was an excellent choice.
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.