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Wild Rice-Stuffed Portobellos

November 24, 2010 by epicureanvegan

Vegan MoFo, Day 24

Wild Rice-Stuffed Portobellos -- Epicurean VeganI have been dying to make these for a while now. They did not disappoint. I used about 2 cups of cooked wild rice for five mushrooms, but the recipe makes enough for six. Also, I recommend using vegetable broth when making the rice—keep in mind, the rice will take about 45 minutes to cook. Typically, I steam or slightly saute the mushroom caps before stuffing them, but this time I decided not to—and I’m glad. They came out perfect; not soggy or too soft. When looking for portobellos for this dish, try to pick out ones that are very bowl-shaped. They’ll flatten a little as they bake, so the curvier, the better. (I like that, curves are good)!

INGREDIENTS:
6 portobello mushrooms, stemmed and de-gilled
2 C wild rice, cooked
1 red bell pepper, diced small
3 large green onion, diced
1/2 a can of artichoke hearts, diced small
1 Tbs Earth Balance
2 tsp garlic, minced
1 C vegan mozzarella, shredded
1 Tbs fresh rosemary, chopped
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 350 and line a baking sheet with foil; set aside. In a large skillet, heat the margarine and garlic until hot. Add bell pepper, green onions, and artichokes. Saute 3-5 minutes and add rosemary, salt and pepper.

Wild Rice-Stuffed Portobellos -- Epicurean VeganSaute another 5-7 minutes and transfer to a bowl. Add the cooked rice to the bowl and combine the two mixtures.

Wild Rice-Stuffed Portobellos -- Epicurean VeganPlace the portobello caps on the baking sheet—upside down. Sprinkle some vegan mozzarella inside the caps, then spoon the rice mixture into each cap evenly.You can season with some more salt and pepper, if you’d like.

Wild Rice-Stuffed Portobellos -- Epicurean VeganTop with remaining cheese and bake, uncovered, for 10-12 minutes. Enjoy!

Wild Rice-Stuffed Portobellos -- Epicurean Vegan

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Filed Under: Dinners, Vegan MoFo Tagged With: bell pepper, easy, Portobellos, savory, wild rice

« Vegan MoFo, Day 23
Vegan Thanksgiving Brunch »

Comments

  1. Emmy says

    December 8, 2010 at 3:18 am

    They look fantastic. I might have to make these some time soon!!!

  2. Cheryl says

    March 19, 2011 at 10:33 am

    These look so yummy. We are making them for a dinner party tonight

    • epicureanvegan says

      March 19, 2011 at 11:30 am

      Great! Let me know how they turn out.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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