Stuffed Portobello Mushrooms
These stuffed portobellos make a hearty meal with wild rice, sweet potato and goat cheese. An easy Fall comfort food with an Italian touch.
Servings 4
Calories -9kcal
Ingredients
- 4 large portobello mushrooms firm and smooth
For the Filling
- 1 Tablespoon olive oil plus more for drizzling later
- ½ cup diced pancetta approx 2 ounces, reserve a little for garnish
- ½ onion finely chopped (approximately ½ cup)
- 1 cup uncooked wild rice I used Lundberg's - SEE NOTE BELOW
- 1¾ cup chicken broth or water
- 2 Tablespoons unsalted butter or olive oil
- 1 sweet potato washed and diced with skin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 ounces goat cheese divided
- 3 fresh sage leaves rolled and sliced thin, (or 1 tsp dried sage)
- ¼ cup pine nuts plus extra for garnishing
For the Sherry Honey Glaze
- 2 Tablespoons honey
- 1 teaspoon sherry vinegar
Instructions
- Preheat oven to 400°.
For the mushrooms
- Using a small paring knife, carefully trim around the stem on the underside of the mushroom. Gently loosen the stem from the cap. Chop the stems and place in a medium sized bowl. Set the stems aside.
- With a small teaspoon, scrape the dark gills from the underside of the mushroom cap, exposing the pale light flesh below. Throw away the gills. (They are edible but if you add them to your rice mix, it might take on an unappetizing color).
For the Rice
- In a small-medium sized saucepan, heat the olive oil. Add the pancetta and saute for approximately 3 minutes until lightly crisp. Use a slotted spoon to remove the pancetta from the pan to a paper towel lined plate to drain. Set aside. Leave the oil in the pan.
- To the heated oil, add the chopped onion, salt and pepper and cook until the onions are lightly browned, about 5 minutes.
- Add the wild rice and saute until toasted approximately 2 minutes.
- To the wild rice, add the chicken broth (or water), butter and season with salt and pepper. Cover with a tight lid and lower the heat to a very low simmer. Cook according to package directions (typically 45 minutes).** SEE NOTE BELOW
- Meanwhile, put the diced sweet potato on a baking sheet, drizzle with olive oil and season with salt and pepper and roast for about 20 minutes while the rice is cooking until golden. Remove from oven and add to the bowl with the chopped mushroom stems
- Once the rice has finished cooking, toss it with the most of the pancetta (leave some for garnishing), the sweet potatoes and chopped mushroom stems. Add the fresh sage and half the goat cheese. Season to taste (approx 1 tsp of salt and 1/2 teaspoon pepper).
Assemble the Mushrooms
- Fill each mushroom with 1/4 of the filling. Sprinkle each mushroom with some of the remaining goat cheese and pine nuts.
- Bake at 400° for 10 minutes until the goat cheese is browned and the mushrooms are warmed through.
- While the mushrooms are baking, stir up the glaze ingredients in a small bowl and drizzle over the mushrooms liberally before serving.
- Sprinkle with some fresh sage, some pancetta and extra pine nuts.
Notes
Notes:
- You can use a quick cooking wild rice (like Uncle Ben's). Just follow the instructions on the package for cooking times.
- Vegetarian option: leave out the cheese and pancetta.
- Alternative additions:
- brown rice
- butternut squash
- dried cranberries
- slivered almonds
- fresh thyme
- vegan chorizo or sausage
- tofu
- Alternative additions:
- Make Ahead:
- Cook the rice and roast the sweet potato ahead of time. Toss with sage, seasonings and goat cheese. You might need a little bit of chicken broth drizzled in to moisten the rice.
- Storing/Reheating
- Refrigerate in a covered container.
- Reheat according to baking instructions above or in the microwave on a paper towel lined microwave-safe plate for approximately 2 minutes.
Nutrition
Serving: 1g | Calories: -9kcal
