This is an awesome vegetarian option. What I really love about portobello is their fat and meaty taste. You can find them small, sliced, “portobello” or “portobella”, whatever you call them… They are absolutely delicious: flavorful and delicates.
To add some texture to this dish I added wild rice which has a chewy outer sheath with a tender inner grain similar to a vegetable taste. Wild rice is actually a grain: the seed of wheat grass. It is full of nutriment and even if high in carbs, it is the best rice option with brown rice (definitely better than white rice!).
If you are looking for a nice presentation of a side dishes….This is it! But this dish can be served as an appetizers as well as various combinaison also: with quinoa, israeli couscous…Print
STUFFED PORTOBELLO MUSHROOMS
- 4 whole portobello
- 2 cups of wild rice
- 12 green asparagus
- 1 cup of cranberries
- Olive oil
- Salt & pepper to taste
- 2 tsp of grain dijon mustard
- 1 oz of ginger (a small piece)
- Use 5 cups of water for 2 cups of wild rice. Boil water. When ready, add wild rice, a pinch of salt and drops of olive oil. Cook for 40 minutes.
- For a perfect cooking of the asparagus, I explained it in my Mushrooms and Asparagus recipe. Really easy and quick!
- Preheat oven at 450 F degrees. Peal portobello and remove stalk. Bake for 10 minutes. It should smell deliciously good!
- Grate ginger in small cup with olive oil and mustard. Add salt and pepper to taste.
- Dispose wild rice inside the portobello. Present asparagus and cranberries. Pour dressing on top.
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