Wild Rice Stuffed Portobello Mushrooms

These portobello mushrooms are stuffed with a mixture of wild rice, reconstituted dried lobster mushrooms and tomatoes, and herbs de provence for that french flair.  The result is earthy and sumptuous, and just ‘meaty’ enough for that non-vegan dinner guest.  Pairs perfectly with these roasted veggies and your favourite robust red.

Ingredients:

2 portobello mushrooms, wiped clean with a damp cloth and de-stemmed (dice stems to add to filling)

1/2 cup wild rice blend

1 cup water

1 teaspoon vegan margarine

1/2 cup dried lobster mushrooms

1/2 dried tomatoes

1 large shallot

1 tablespoon olive oil

3 teaspoons herbes de provence

1/2 teaspoon each of  sea salt and pepper

1/4 cup chopped fresh parsley

Chili flakes to taste

A sprinkling of Vegan Parm

Method:

Preheat oven to 400F

In a small saucepan bring to boil rice, water and vegan margarine.  Reduce and simmer until all water is absorbed (about 40 minutes).

Rub portobello mushrooms with a bit of olive oil and place on a baking sheet and pre-bake for 10 minutes.  Remove and set aside. You can leave the oven at this temp.

Place the dried lobster mushrooms and tomatoes in a small bowl and pour boiling water over to cover.  Let sit for about 10 minutes.  Remove from liquid (don’t throw this out! You need it to moisten rice mixture later) and dice.

Saute diced shallot in olive oil over medium heat in a large skillet.  Add diced stems, lobster mushrooms and tomatoes, herbes de provence, chili flakes, salt and pepper.  Cook for 10 minutes, stirring occasionally.  When the wild rice is done, add to skillet and stir until mixed.  Add chopped parsley.  Now add the leftover liquid from earlier until mixture is well moistened, not soggy.  Scoop 1/2 cup or so of the rice mixture into each cap and sprinkle vegan parm on top.  Bake for 20 minutes and serve fresh out of the oven.

Enjoy!

~The Vegan Project

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