In honor of Stuffed Mushroom Day, I’m sharing one of my favorite recipes. Well actually, it was yesterday, February 4th, but I’m just sharing last night’s dinner with you today. Using pre cooked or left over rice, this is one of those elegant to the table in less than 30 minutes dishes that people will swoon over .
Nadine’s Favorite Stuffed Portabellos
Recipe for Two
- 2 Big Portabello Mushrooms
- few tbs olive oil, divided
- 4tbs balsamic vinegar, divided
- 4 cloves garlic, chopped,divided
- 2 sprigs fresh rosemary
- Half yellow onion, chopped
- 1 stalk celery, sliced thin
- handful of fresh spinach, chopped
- 1/2 c cooked brown rice
- a splash of white wine and 3 splashes broth
- Feta Cheese (optional)
Preheat Oven to 375
Clean two big portabellos with a dry soft veggie brush or paper towel
Remove stem and scrape gills – chop up the stem and reserve w/gills to add to the filling
Drizzle inside the caps w/little olive oil and balsamic vinegar.
Sprinkle one chopped medium size clove of garlic and add one sprig of fresh Rosemary to each cap. Season with a little S&P. Bake in the oven about, but no longer than 15 minutes, while you prepare the rest of the filling.
Add about 2 tbs olive oil to sauté pan and heat to medium. Sauté onion, celery, last 2 cloves garlic and the mushroom stems & gills bout 4 minutes until onions are translucent and the mushrooms soften. Add spinach (or kale is good, too) just till it wilts, add brown rice (or wild or white). Add white wine and veggie broth (or meat broth or water) S&P to taste and let heat through. Caps should just about be ready to come out of the oven.
Stir the liquid from the caps into the filling. Fill mushroom caps. Top with a little (or a lot!) of feta cheese, return to oven and reduce heat to 200.
In the sauté pan, add the rest, about 3 tbs, balsamic vinegar and reduce over med high heat to almost a syrup, about 3-5 minutes.
Plate your mushrooms and drizzle with vinegar reduction and I had mine with steamed carrots and a simple side salad : oo-la-la!