This is one of those happy accident recipes, one where I had a few things in the kitchen and a couple of portobellos that needed to be used rightthisminute or they’d go bad and that would be money wasted. I was also missing my mom’s stuffed mushrooms. And while this recipe in no way whatsoever resembles that one, it’s still pretty darn good and makes me pretty darn happy! One of the very best things about this: it’s so easy! The most time consuming part is cooking the rice.
This is what we’re looking at:
1 cup brown rice
3 cups water
1 tsp vegetable bouillon
1/4 cup dry sun-dried tomatoes (i.e., not the kind in a jar)
1 large shallot, chopped finely
2 portobello mushrooms, stems and gills removed
1/4-1/2 cup mozzarella or Parmesan cheese
1. Preheat oven to 250 degrees.
2. Bring the three cups of water to a boil with the bouillion.
3. Add rice, shallots, and tomatoes to boiling water. Allow to boil until all liquid is absorbed and rice is cooked.
4. Divide rice mixture between both mushrooms.
5. Top each mushroom with desired amount of cheese.
6. Place in the oven until the cheese is melted and mushroom is heated through. Approximately 20-30 minutes.
7. Serve and enjoy!
Leave a Reply