Stuffed Portabella Mushrooms

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Nb persons: 6
Yield:
Preparation time:
Total time:
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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%.

Recipe uploaded with Shop'NCook for iPhone.

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