Gourmet Vegetarian Stuffed Portobello Mushrooms with Wild Rice & Cranberry Compote

Allergens

N/A

Ingredients

• 1. 2 large portobello mushrooms, cleaned & stemmed 2. 1 cup wild rice 3. 2 cups vegetable broth 4. 1/2 cup dried cranberries 5. 1/4 cup chopped walnuts 6. 1/4 cup chopped onion 7. 1/4 cup chopped celery 8. 1/4 cup chopped parsley 9. 2 cloves garlic, minced 10. 2 tbsp olive oil 11. Salt & pepper, to taste 12. Optional: Freshly grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 40 minutes or until the rice is tender and has absorbed the liquid. Set aside.
3. In a small bowl, mix together cranberries and walnuts. Microwave on high for 1 minute, stirring halfway through. Let cool.
4. In a large skillet, heat olive oil over medium heat. Add onion, celery, and garlic, sautéing until softened. Season with salt and pepper.
5. Stir in the cranberry walnut mixture, cooked wild rice, and chopped parsley. Cook for an additional 2 minutes, then remove from heat.
6. Gently stuff each portobello mushroom cap with the wild rice blend. Place on a lined baking sheet, seam side down.
7. Bake for 15 20 minutes, or until tender and slightly crispy. Optional: Sprinkle with Parmesan cheese during the last 5 minutes of cooking.
8. Allow to cool slightly before plating and serving.

Chef’s Insight

To enhance the aroma, add fresh thyme or rosemary to the stuffed mixture.

Notes

Fresh cranberries can be substituted for dried ones with added orange zest.