MUSHROOM-STUFFED MUSHROOMS WITH WILD RICE AND GOAT CHEESE
This recipe comes from the January/February 2008 Vegetarian Times magazine.The mushrooms can be assembled up to 2 days ahead and individually wrapped in plastic wrap and stored in the refrigerator.
Provided by Chef Catherine Hofs
Categories < 60 Mins
Time 45m
Yield 4 stuffed mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Coat baking sheet with cooking spray.
- Heat large, deep skillet over medium heat. Add half the oil and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in white mushrooms, garlic and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of the liquid has evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.
- Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in a bowl, and lay tomato halves cut-side up over tops of filled portobellos.
- Place stuffed portobellos on baking sheet greased with the remaining olive oil, and sprinkle each with 1 teaspoons breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle wuth chopped parsley.
Nutrition Facts : Calories 166.4, Fat 7.4, SaturatedFat 1.1, Sodium 173.2, Carbohydrate 22.4, Fiber 3.6, Sugar 5.6, Protein 5.7
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