Stuffed Portobello Mushrooms with 7-Grain Rice and Sprout Salad
Description:
Stuffed Portobello Mushrooms is a delicious and wholesome entrée, combining the nutty flavor of seven-grain rice with the crunch of pine nuts and the freshness of sprouts. The stuffing incorporates a variety of grains—Wild Rice, Barley, Quinoa, Brown Rice, Bulgar Wheat, Hulled Wheat, and Sorghum—that not only enhance the dish’s flavor but also provide numerous nutritional benefits. Topped with parmesan cheese and baked to perfection, these mushrooms make a satisfying, vegetarian main course.
Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Ingredients:
For the Stuffed Portobello Mushrooms:
- 4 Portobello mushrooms
- 1/8 cup Walnuts (or Pine Nuts)
- 1/8 cup Parmesan cheese
For the 7-Grain Rice Stuffing:
- 2 tablespoons Wild Rice
- 2 tablespoons Barley (seeds)
- 2 tablespoons Quinoa
- 2 tablespoons Brown Rice
- 2 tablespoons Bulgur Wheat
- 2 tablespoons Hulled Wheat
- 2 tablespoons Sorghum
- 2 cups Vegetable stock
- Salt, to taste
- 1 teaspoon Salted Butter
For the Sprout Salad:
- 1 cup Green Moong Sprouts (or Alfalfa Sprouts)
- Juice of half a Lemon
- 1 teaspoon Extra Virgin Olive Oil
- 1 teaspoon Fresh Orange Juice (or canned juice)
- Salt and Pepper, to taste
Preparation Time: 0 mins
Cook Time: 60 mins
Instructions:
-
Prepare the Rice Stuffing:
In a saucepan, bring the vegetable stock to a boil over medium heat. Add the 7-grain rice mixture and season with salt to taste. Once boiling, reduce the heat and let it simmer until the grains are fully cooked but not mushy. Remove from heat, then stir in the butter, grated Parmesan, and pine nuts. Set aside. -
Make the Sprout Salad:
In a mixing bowl, whisk together the olive oil, lemon juice, orange juice, salt, and pepper. Add the sprouts and toss them in the dressing. Refrigerate until ready to serve. -
Prepare the Mushrooms:
Clean the Portobello mushrooms, remove the stems, and hollow out the caps carefully with a spoon, being sure not to break them. -
Stuff the Mushrooms:
Preheat the oven to 180°C (350°F). Place a baking sheet lined with parchment paper or greased with a little oil in the oven. Arrange the mushrooms on the sheet with the hollow side facing up. Spoon the prepared rice mixture into each mushroom cap, pressing gently with a spoon. Season with salt and pepper, and sprinkle with grated Parmesan. -
Bake:
Bake the stuffed mushrooms for about 20 minutes, or until they are golden and crisp on the outside. -
Serve:
Serve these flavorful Stuffed Portobello Mushrooms as a main entrée for your next dinner gathering. Pair them with a Light and Creamy Broccoli Soup or Roasted Tomato and Basil Bruschetta for a perfect meal.
Enjoy a wholesome and flavorful vegetarian dinner that’s perfect for any occasion!
