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Stuffed Portabella Mushrooms
Nb persons: 6
Yield:
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Ingredients | |
6 large | portabella mushrooms |
2 tbsp | olive oil, divided |
2 large | shallots, minced |
1 large | red bell pepper, finely chopped |
2 cloves | garlic, minced |
1 tbsp | fresh rosemary, finely chopped |
¼ tsp | sea salt |
freshly ground pepper to taste | |
2 cups | cooked wild rice, (prepared according to package directions) |
¼ cup | pecans, chopped and toasted |
2 tbsp | cooked bacon, crumbled |
6 tbsp | shredded |
Parmesan cheese | |
¼ cup | flat-leaf parsley, chopped |
Directions
1. Preheat oven to 350 F.
2. Clean mushrooms, removing black gills and stems. Finely chop the edible portion of the stems.
3. Heat a large, nonstick pan over medium-high heat. Add 1 tbsp olive oil, heat it a bit, then add shallots, red pepper, chopped mushroom stems, and garlic. Sauté 3-5 minutes, until vegetables are soft. Stir in rosemary, salt, and pepper.
4. In a large bowl, combine wild rice, pecans, bacon, and the red pepper mixture.
5. Place portabella caps stem-side up on a rimmed baking sheet and brush them with the remaining oil. Fill each cap with the rice mixture and top with Parmesan cheese. Bake uncovered 15-18 minutes, or until the mushrooms are hot and the topping is lightly browned. Garnish with parsley.
Per serving: 193 calories, 8 g protein, 19 g carbohydrate, 10 g fat (2 g saturated fat), 4 mg cholesterol, 3 g fiber, 3 g sugar, 271 mg sodium. Calories from fat: 47%.
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