Stuffed Portobello Mushrooms Recipe With 7 Grain Rice And Sprout Salad
A vegetarian Continental recipe with portobello mushrooms, walnuts - or pine nuts, parmesan cheese. Ready in 1h, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
21 steps- 1
To begin making Stuffed Portobello Mushrooms, heat a saucepan over medium heat
portobello mushrooms(4) - 2
Pour the vegetable broth in the saucepan
vegetable stock(2 cups) - 3
Bring to the boil and add the seven-grain rice mix
tablespoons wild rice(2)tablespoons brown rice(2) - 4
Taste and season with salt accordingly
salt - to tastesalt and pepper - to taste - 5
When the mixture starts to boil, lower the heat and simmer until the rice grains are completely cooked
tablespoons wild rice(2)tablespoons brown rice(2) - 6
The grains should be cooked through yet not disintegrated
- 7
Turn off the heat
- 8
Mix in butter, grated parmesan cheese, pine nuts, stir to combine and set aside until required
walnuts - or pine nuts(0.1 cup)parmesan cheese(0.1 cup)butter(1 teaspoon) - 9
In a salad mixing bowl whisk together olive oil, lemon juice, orange juice along with required salt and pepper Add the sprouts and stir to toss sprouts in the dressing
salt - to tastegreen moong sprouts - or alfalfa sprouts(1 cup)lemon juice - of half a lemonextra virgin olive oil(1 teaspoon)fresh orange juice - or can juice(1 teaspoon)salt and pepper - to taste - 10
Keep aside in the refrigerator until required
- 11
Clean, wash and pat dry the mushrooms
portobello mushrooms(4) - 12
Cut the stem of the mushroom and hollow the mushroom using a spoon, make sure not to break the cap of the mushroom
- 13
Preheat your oven to 180 C
- 14
Line a baking sheet with parchment paper or grease with little oil
- 15
Arrange the mushrooms in the baking sheet, hollow side facing upwards
portobello mushrooms(4) - 16
Scoop a large spoon of rice mixture and stuff inside the mushroom
tablespoons wild rice(2)tablespoons brown rice(2) - 17
Press gently with your fingers or back of the spoon
- 18
Season with salt and pepper
salt - to tastesalt and pepper - to taste - 19
Sprinkle grated parmesan over the stuffed mushrooms
portobello mushrooms(4)parmesan cheese(0.1 cup) - 20
Bake stuffed mushrooms for 20 minutes or until crisp from outside
portobello mushrooms(4) - 21
Serve Stuffed Portobello Mushroom as an entree dish for parties along with Light And Creamy Broccoli Soup Recipe and Roasted Tomato and Basil Bruschetta
portobello mushrooms(4)
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Stuffed Portobello Mushrooms Recipe With 7 Grain Rice And Sprout Salad
A vegetarian Continental recipe with portobello mushrooms, walnuts - or pine nuts, parmesan cheese. Ready in 1h, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making Stuffed Portobello Mushrooms, heat a saucepan over medium heat
portobello mushrooms(4) - 2
Pour the vegetable broth in the saucepan
vegetable stock(2 cups) - 3
Bring to the boil and add the seven-grain rice mix
tablespoons wild rice(2)tablespoons brown rice(2) - 4
Taste and season with salt accordingly
salt - to tastesalt and pepper - to taste - 5
When the mixture starts to boil, lower the heat and simmer until the rice grains are completely cooked
tablespoons wild rice(2)tablespoons brown rice(2) - 6
The grains should be cooked through yet not disintegrated
- 7
Turn off the heat
- 8
Mix in butter, grated parmesan cheese, pine nuts, stir to combine and set aside until required
walnuts - or pine nuts(0.1 cup)parmesan cheese(0.1 cup)butter(1 teaspoon) - 9
In a salad mixing bowl whisk together olive oil, lemon juice, orange juice along with required salt and pepper Add the sprouts and stir to toss sprouts in the dressing
salt - to tastegreen moong sprouts - or alfalfa sprouts(1 cup)lemon juice - of half a lemonextra virgin olive oil(1 teaspoon)fresh orange juice - or can juice(1 teaspoon)salt and pepper - to taste - 10
Keep aside in the refrigerator until required
- 11
Clean, wash and pat dry the mushrooms
portobello mushrooms(4) - 12
Cut the stem of the mushroom and hollow the mushroom using a spoon, make sure not to break the cap of the mushroom
- 13
Preheat your oven to 180 C
- 14
Line a baking sheet with parchment paper or grease with little oil
- 15
Arrange the mushrooms in the baking sheet, hollow side facing upwards
portobello mushrooms(4) - 16
Scoop a large spoon of rice mixture and stuff inside the mushroom
tablespoons wild rice(2)tablespoons brown rice(2) - 17
Press gently with your fingers or back of the spoon
- 18
Season with salt and pepper
salt - to tastesalt and pepper - to taste - 19
Sprinkle grated parmesan over the stuffed mushrooms
portobello mushrooms(4)parmesan cheese(0.1 cup) - 20
Bake stuffed mushrooms for 20 minutes or until crisp from outside
portobello mushrooms(4) - 21
Serve Stuffed Portobello Mushroom as an entree dish for parties along with Light And Creamy Broccoli Soup Recipe and Roasted Tomato and Basil Bruschetta
portobello mushrooms(4)
Rate this recipe
