- Serving: For 8 People
Nutrition facts (per portion)
- Calories: 280
- Carbohydrate Content: 26 g
- Cholesterol Content: 20 mg
- Fat Content: 15 g
- Fiber Content: 2 g
- Protein Content: 10 g
- Saturated Fat Content: 5 g
- Sodium Content: 580 mg
- Sugar Content: 2 g
- Trans Fat Content: 0 g
Recipe adaptation courtesy of the California Wild Rice Advisory Board. Created by Chef John O'Toole Atlantic Culinary Academy Excellent with a green salad for lunch or use smaller portabellas and serve as appetizers
- 8 large Portobello mushroom caps (about 2 lbs. total)
- 3 tablespoons canola oil
- 3/4 teaspoon salt, divided use
- 12 slices center cut bacon
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 3 cups cooked brown rice
- 1 1/2 cups cooked wild rice
- 1/4 cup scallions, thinly sliced
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 3/4 cup Parmesan cheese, finely shredded
- 1/2 teaspoon black pepper
- Preheat oven to 375 degrees F.
- Clean mushroom caps with a damp paper towel. Cut off stems from mushroom caps; rinse stems under cold water. Coarsely chop stems and set aside. Use a spoon to scrape out and discard gills from mushroom caps. Brush the oil over mushroom caps; place gill-side up on a baking sheet; sprinkle with 1/4 tsp salt and bake 10 minutes or until tender and releasing juices.
- Meanwhile, heat a large skillet over medium-high heat, cook the bacon until crisp, about 5 minutes, turning occasionally; remove from pan and set aside. Discard all, but 2 tablespoons bacon grease. Add the chopped mushroom stems to the hot grease and sauté for 1 minute. Add the onion and cook 3 minutes or until browned on edges. Add the garlic and cook 30 seconds, stirring constantly. Stir in the wine; cook 2 minutes or until reduced slightly and glossy, scraping bottom of skillet to remove particles. (Note: There will be some liquid remaining). Remove from heat.
- Chop the bacon and stir into the onion mixture with the brown rice, wild rice, scallions, basil, oregano, thyme, 1/2 cup cheese, 1/2 tsp. salt and pepper.
- Spoon equal amounts of the rice mixture on top of each mushroom. (Note: It will be very full.) Sprinkle evenly with the remaining 1/4 cup cheese and bake 10 minutes or until cheese melts slightly.