Stuffed Portobello Mushrooms with Wild Rice
Ingredients
- 4 large portobello mushrooms stems and gills removed
- 1 cup wild rice blend
- 2 ½ cups low sodium vegetable broth plus more if needed
- ¾ cup shredded carrots
- 1 small onion chopped
- ⅓ cup toasted pine nuts
- 2 cups or about 3 large handfuls baby spinach
- 2 oz. goat cheese crumbles
- 2 tablespoon parmesan cheese
- 1 garlic clove minced
- 1 tablespoon fresh rosemary chopped + more for topping
- 1 teaspoon fresh thyme + more for topping
- 2 tablespoon extra virgin olive oil + more for mushrooms
- coarse salt
- pepper
Instructions
- preheat oven to 425 F.
- heat olive oil over medium high heat.
- add onions and cook until translucent and soft about 4 minutes.
- add garlic, carrots, herbs and good pinch of salt and pepper and sauté until fragrant about 1 minute.
- add in the rice and toast about 30 seconds.
- add in broth, stir and let rice come to boil.
- turn down heat and simmer for about 30-35 minutes until rice is tender (you may need to cook longer and add in more broth, depending on how tender rice you'd like the rice).
- while rice is cooking, place mushrooms on a baking sheet and lightly coat them with olive oil, salt and pepper.
- cook mushrooms about 4 minutes on each side until tender but not completely wilted down.
- transfer the mushrooms to a plate and gently use a paper towel to pat away any extra moisture.
- about one minute before you think rice is done toss in the spinach until wilted down.
- remove from heat and add in parmesan cheese, pine nuts and season with salt and pepper to taste.
- add a few spoonfuls of the rice mixture to the mushrooms.
- top with goat cheese and fresh herbs to serve.
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