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Stuffed Portabello Mushrooms

September 16, 2010

Last night was another one of those meals I had been looking forward to all week.  I had never attempted to make stuffed mushrooms at home so I tracked down a recipe that sounded great.  We picked up some fresh portabellos on Monday at the market and my husband created this meal in less than 30 minutes (I was on baby duty!)

Stuffed Portabello Mushrooms
Yields: 4 Servings

4 Portabello mushrooms
1/2 cup Celery (diced)
1/4 cup Onion (diced)
2 cup Rice (Wild, white or brown) (cooked)
1 cup Mozzarella cheese (shredded)

1. Preheat oven to 350 degrees.
2. Scoop out stems of the mushrooms, chop and reserve.
3. Saute mushrooms in olive oil, then remove from saute pan to lightly oiled baking dish, placing stem side up.
4. Saute celery, onion and reserved chopped mushroom stems, adding salt, pepper and/or seasonings of your choice.
5. Add cooked rice to this mixture and stir.
6. Spoon celery, onion and rice mixture into mushrooms tops.
7. Sprinkle with mozzarella cheese and bake until cheese melts. 

*Notes from experience:  When preparing the mushrooms my husband also scraped out the gills to make more room for stuffing.  We used a whole grain white rice, but think wild rice would have been perfect as well.  He thought the filling might be a little bland so he added some salt, pepper, dried oregano and the leftover sausage we had from the previous night’s dinner.  I can attest, they were all welcome additions!

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