Stuffed Portobello Mushrooms
- Yield:4 Servings
- Time:25 mins show details
Ingredients
- 1 cupBlack Rice, Cooked with Vegetable Stock
- 1 teaspoonOlive Oil
- 1Delicata Squash, Peeled, Cubed and Roasted, May Sub Butternut Squash
- ½Red Onion, Chopped
- 3Garlic Cloves, Minced
- 2 cupsKale, Chopped
- ¼ cupFeta Cheese, Crumbled
- ¼ cupBread Crumbs optional
- 4Portobello Mushrooms, Gills Scraped Clean
- ¼ cupWalnuts, Chopped
- Salt & Pepper, To Taste
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Preparation
Preheat the oven to 450 degrees.
- 5 mins
In a skillet, saute onion in olive oil for 3 minutes. Add garlic and cook for another minute. Add kale and saute until wilted. Remove from heat and mix with cooked wild rice, delicata squash, bread crumbs and feta cheese. Season with salt and pepper to taste.
- 20 mins
Brush portobello mushroom caps with olive oil. Bake for 5 minutes. Flip caps with equal portions of wild rice mixture and cook for 10-15 minutes. Serve hot.
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