Stuffed Portobello Mushrooms with 7 Grain Rice and Sprout Salad
Delight your senses and impress your guests with these beautifully stuffed Portobello mushrooms, filled with a hearty seven-grain rice mix and complemented by a refreshing sprout salad. This dish is not only visually appealing but also packed with nutritious ingredients that make it a wholesome choice for any dinner table. Perfect for vegetarians and anyone seeking a healthy, flavorful meal, this recipe is bound to become a favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Portobello mushrooms | 4 large |
| Walnuts or pine nuts | 1/8 cup |
| Parmesan cheese | 1/8 cup, grated |
| 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 tablespoons |
| Vegetable stock | 2 cups |
| Salt | To taste |
| Butter | 1 teaspoon |
| Green moong sprouts or alfalfa sprouts | 1 cup |
| Lemon juice | Juice of 1/2 lemon |
| Extra virgin olive oil | 1 teaspoon |
| Fresh orange juice | 1 teaspoon |
| Salt and pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 250 |
| Protein | 8 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugars | 2 g |
| Sodium | 300 mg |
Instructions
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Prepare the Grain Mixture: Begin by heating a medium-sized saucepan over medium heat. Pour in the vegetable stock and bring it to a rolling boil. Once boiling, add the seven-grain rice mix. Taste and season with salt to your preference. Lower the heat once it begins to boil and allow it to simmer until all the grains are cooked through but not disintegrated, which usually takes about 30-40 minutes. After cooking, turn off the heat and mix in the butter, grated Parmesan cheese, and walnuts (or pine nuts). Stir until well combined, then set aside.
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Make the Sprout Salad: In a separate mixing bowl, whisk together the extra virgin olive oil, lemon juice, fresh orange juice, and a pinch of salt and pepper. Add the green moong sprouts (or alfalfa sprouts) to the bowl and toss to ensure they are evenly coated with the dressing. Set the salad aside in the refrigerator to chill while you prepare the mushrooms.
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Prepare the Mushrooms: Clean and wash the Portobello mushrooms thoroughly, patting them dry with a paper towel. Remove the stems from the mushrooms and gently hollow out the caps using a spoon, being careful not to break the caps themselves.
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Assemble the Dish: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or lightly grease it with oil. Arrange the prepared mushrooms on the baking sheet with the hollow side facing up. Generously scoop the grain mixture into each mushroom cap, pressing down gently to pack it in. Season the tops with additional salt and pepper, then sprinkle more grated Parmesan cheese over each stuffed mushroom.
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Bake: Place the baking sheet in the preheated oven and bake the stuffed mushrooms for about 20 minutes or until the tops are golden and crisp.
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Serve: Once baked, remove the stuffed mushrooms from the oven and let them cool for a few minutes. Serve them warm alongside the chilled sprout salad. This dish pairs wonderfully with a bowl of Light and Creamy Broccoli Soup and Roasted Tomato and Basil Bruschetta, making it a fantastic entree for gatherings or a cozy dinner at home.
Enjoy!
These stuffed Portobello mushrooms are not only a feast for the eyes but also a delight for the palate. The combination of the nutty grains, savory cheese, and the freshness of the sprouts creates a balanced and satisfying dish. Perfect for vegetarians and anyone looking to add more wholesome meals to their repertoire, this recipe embodies love made visible through the art of cooking. Enjoy the flavors and textures that come together to create this culinary masterpiece!
