Stuffed Portobello Mushrooms Recipe With 7 Grain Rice And Sprout Salad
Stuffed Portobello Mushrooms is an interesting and delicious entree recipe laced with flavors of seven-grain rice, pine nuts and sprouts. The seven variety of rice grains used for the stuffing includes Wild Rice, Barley, Quinoa, Brown Rice, bulgar wheat, hulled wheat and sorghum. They are available separately and mixed up together to prepare the stuffing. This combination builds flavor in the stuffing and also has the great amount of nutritional benefits. Pine nuts provide the required crunch to the stuffing.
Serve Stuffed Portobello Mushroom as an entree dish for parties along with Light And Creamy Broccoli Soup Recipe and Roasted Tomato and Basil Bruschetta.
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0 M
60 M
60 M
4 Servings
Ingredients
- 4 Portobello mushrooms
- 1/8 Cup Walnuts , or Pine Nuts
- 1/8 Cup Parmesan cheese Ingredients 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 Butter (Salted) Ingredients for the sprout salad
- 1 cup Green Moong Sprouts , or alfalfa sprouts
- Lemon juice , of half a lemon
- 1 teaspoon Extra Virgin Olive Oil
- 1 teaspoon Fresh orange juice , or can juice
- Salt and Pepper , to taste
How to make Stuffed Portobello Mushrooms Recipe With 7 Grain Rice And Sprout Salad
To begin making Stuffed Portobello Mushrooms, heat a saucepan over medium heat. Pour the vegetable broth in the saucepan. Bring to the boil and add the seven-grain rice mix. Taste and season with salt accordingly.
When the mixture starts to boil, lower the heat and simmer until the rice grains are completely cooked. The grains should be cooked through yet not disintegrated. Turn off the heat. Mix in butter, grated parmesan cheese, pine nuts, stir to combine and set aside until required.
In a salad mixing bowl whisk together olive oil, lemon juice, orange juice along with required salt and pepper Add the sprouts and stir to toss sprouts in the dressing. Keep aside in the refrigerator until required.
Clean, wash and pat dry the mushrooms. Cut the stem of the mushroom and hollow the mushroom using a spoon, make sure not to break the cap of the mushroom.
Preheat your oven to 180 C. Line a baking sheet with parchment paper or grease with little oil.
Arrange the mushrooms in the baking sheet, hollow side facing upwards.
Scoop a large spoon of rice mixture and stuff inside the mushroom.
Press gently with your fingers or back of the spoon. Season with salt and pepper. Sprinkle grated parmesan over the stuffed mushrooms.
Bake stuffed mushrooms for 20 minutes or until crisp from outside.
Serve Stuffed Portobello Mushroom as an entree dish for parties along with Light And Creamy Broccoli Soup Recipe and Roasted Tomato and Basil Bruschetta.
