Italian Stuffed Portobellos
Bursting with flavor, a couple of these stuffed portobellos alongside a salad make for a meatless light spring supper. They freeze great, too: Prepare up to baking, wrap tightly and freeze until ready to thaw and cook as directed.
Ingredients
- 12 large portobello mushrooms
- ½ cup plus 3 tablespoons olive oil
- 3–4 cloves fresh garlic, minced
- 2 cups cooked wild rice blend
- 1 (10-ounce) package frozen riced broccoli, thawed
- ½ cup marinated sun dried tomatoes, finely chopped
- ½ cup raisins
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Freshly ground black pepper
- 1 (4-ounce) package cream cheese
- ½ cup toasted pine nuts
- ½ cup julienned fresh basil leaves
- 1 cup grated Asiago cheese
- 1 (6-ounce) container feta cheese
- 1 cup grated Parmesan cheese
Directions
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Preheat oven to 400 degrees.
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Gently remove stems and scoop gills from mushroom caps. Brush generously with oil and place, gills side down, on a cake cooling rack over a baking pan. Bake for 20 minutes.
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Heat large skillet to medium high. Sauté garlic in 3 tablespoons of oil for about a minute. Stir in rice, broccoli, tomatoes, raisins, red peppers, oregano, salt and pepper. Cook for 2–3 minutes, stirring frequently. Dollop cream cheese into rice mixture and stir until incorporated.
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Remove from heat and stir in nuts, basil and Asiago cheese. Divide among the mushroom caps. Return to oven for 20 minutes or until cheese melts. Top with Parmesan and feta and serve immediately.
