Portobello Mushrooms Stuffed with California
Wild Rice Blend, Herbs, Parmigiano-Reggiano, and Pancetta
Nutrition facts per serving: Calories 280 (42% from fat);
Total Fat 14g ; Cholesterol 10mg; Protein 13g;
Carbohydrate 26g; Fiber 6g; Iron 2mg; Sodium 310mg;
Calcium 188mg; Vitamin A 761 IU; Vitamin C 2mg.
Break off mushroom stems and reserve, and then wash the caps if needed. Scrape the gills and discard. Finely chop the stems and set aside for later use. Dry the caps and toss them in the olive oil with salt and pepper. Place all the mushroom caps in an ovenproof dish, cap-side down, and bake for 5 minutes at 350°F.
Render the Pancetta in a sauté pan until crisp; remove from pan and set aside. Add the chopped mushroom stems to the hot bacon fat and sauté for 1 minute to cook out water. Add the onion and cook, stirring, until translucent. Add the garlic, thyme, and oregano, basil and sauté for 1 minute. Deglaze the pan with the white wine. Reduce until a glaze is formed. There will be some liquid remaining. Add the California Wild Rice and the white rice, reserved bacon, scallions, ½ cup Parmigiano-Reggiano, and reserved bacon. Mix well and adjust the seasonings with salt and pepper. Stuff the mushroom cavity with the filling. Top with additional Parmigiano-Reggiano, if desired.
Bake the mushrooms again at 375°F for 8 to 10 minutes or until the tops are lightly browned.
Compliments of California Wild Rice Advisory Board
Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.
Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing