Excellent with a green salad for lunch or use smaller portabellas and serve as appetizers. Recipe courtesy of California Wild Rice Advisory Board; created by Chef John O'Toole of Atlantic Culinary Academy.
- 8 Large Portabella Mushrooms
- 3 Ounces Extra Virgin Olive Oil
- To Taste Salt And Pepper
- 1/4 Pound Pancetta (Italian-style Bacon), Chopped
- 1 Cup Onion
- 2 Cloves Garlic, Minced
- 1 Teaspoon Fresh Thyme, Chopped
- 1 Teaspoon Fresh Oregano, Chopped
- 1 Teaspoon Fresh Basil, Chopped
- 1/2 Cup White Wine
- 1 1/2 Cup Cooked California Wild Rice
- 1 Cup Long Or Medium Grain White Rice
- 1/4 Cup Scallions Or Garlic Chives, Thinly Sliced
- 1/2 Cup Parmigiano-Reggiano Cheese, Grated
- 2 Tablespoons Parmigiano-Reggiano Cheese, Grated, For Garnish
- Break off mushroom stems and reserve, and then wash the caps if needed. Scrape the gills and discard. Finely chop the stems and set aside. Dry the caps and toss them in the olive oil with salt and pepper. Place all the mushroom caps in an ovenproof dish, cap-side down, and bake for 5 mins at 350F.
- Saute pancetta until crisp; remove from pan and set aside. Add the chopped mushroom stems to the hot pancetta fat and saute for 1 minute to cook out water. Add the onion and cook, stirring, until translucent. Add the garlic, thyme, and oregano, basil and saute for 1 minute.
- Deglaze the pan with white wine. Reduce until glaze is formed. There will be some liquid remaining.
- Add the California wild rice and the white rice, reserved pancetta, scallions, and 1/2 cup Parmigiano-Reggiano cheese. Mix well and adjust seasonings with salt and pepper.
- Stuff the mushroom cavity with the filling. Top with additional cheese to garnish. Bake the mushrooms again at 375F for 8-10 minutes or until the tops are lightly browned.