Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese

(from culinarysarah’s recipe box)

One of these generously filled portobellos makes a satisfying main dish. The mushrooms can be assembled up to two days ahead, wrapped individually in plastic wrap, and refrigerated.

Source: January/February 2008 Vegetarian Times

Serves 4 people

Categories: vegetarian entrees

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped (1 cup)
  • 6 ounces button or white mushrooms, chopped (1 1/2 cups)
  • 1 clove garlic, minced (1 teaspoon)
  • 1/4 teaspoon salt
  • 1 cup cooked wild rice
  • 2 ounces herbed goat cheese, crumbled (1/2 cup)
  • 4 large portobello mushrooms, stems and gills removed
  • 12 cherry tomatoes, halved
  • 4 tablespoons fine breadcrumbs, divided
  • chopped fresh parsley, for garnish

Directions

  1. Preheat oven to 425F. Coat baking sheet with cooking spray.

  2. Heat large, deep skillet over medium heat. Add 1 tablespoon oil, and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often.

  3. Stir in button mushrooms, garlic, and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of liquid is evaporated, stirring frequently.

  4. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat, and stir in goat cheese.

  5. Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in bowl, and lay tomato halves cut-side up over tops of filled portobellos.

  6. Place stuffed portobellos on baking sheet greased with remaining 1 tablespoon oil, and sprinkle each with 1 teaspoon breadcrumbs.

  7. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle with parsley.

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