Stuffed Portobello Mushrooms
Was looking for a dish that the vegan boyfriend with food allergies could eat. This was an excellent choice.
- portobello mushrooms
- 1 c
- wild rice, uncooked
- 1 clove
- garlic, chopped
- 1 small
- onion, chopped
- 1 c
- herbs of choice
- 1 Tbsp
- olive oil
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.