Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese
Description
These filled portobellos make a satisfying main dish or could be used as a side dish as well. They can be assembled up to 2 days ahead, wrapped individually in plastic wrap, and refrigerated.
Ingredients
2 T olive oil, divided
1 small onion, finely chopped
6 oz. button or white mushrooms, chopped
1 clove garlic, minced
1/4 t. salt
1 cup cook wild rice
2 oz. herbed goat cheese, crumpled (1/2 cup)
4 large portobello mushrooms, stems and gills removed
12 cherry tomatoes, halved
2 T. lemon juice
4 t. fine breadcrumbs, divided
chopped fresh parsley, for garnish
Directions
Preheat oven to 425 degrees. Coat baking sheet with cooking spray. Heat large, deep skillet over medium heat. Add 1 T. oil, and swirl to coat pan. Add onion and cook 5 minutes or until onion becomes translucent, stirring often. Stir in button mushrooms, garlic, and salt, cook 8-10 minutes or until soft and most liquid is evaporated. Stir frequently. Stir in rice and cook 1-2 minutes until heated through. Remove from heat and stir in goat cheese.
Fill each portobello with 1/3 c. filling mixture. Toss tomatoes with lemon juice in bowl, and lay tomato halves cut-side up over tops of filled portobellos. Place stuffed portobellos on baking sheet greased with remaining 1 T. oil, and sprinkle each with 1 t. breadcrumbs. Bake 30 to 35 minutes, until heated through and breadcrumbs are golden. Sprinkle with parsley.
Serves 4.