Portobello Mushrooms Stuffed with California
Wild Rice Blend, Herbs, Parmigiano-Reggiano, and Pancetta

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Excellent with a green salad for lunch or use smaller portabellas and serve as appetizers coast.

~Created by Chef John O’Toole”~
Atlantic Culinary Academy 

Makes 8 servings

  • 8 large Portobello (Portabella) Mushrooms
  • 3 oz extra virgin olive oil
  • Salt & Pepper to taste
  • 1/4 lb Pancetta, chopped
  • 1 cup onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh oregano, chopped
  • 1 tsp fresh basil, chopped
  • 1/2 cup white wine
  • 1 1/2 cup Cooked California Wild Rice
  • 1/4 cup scallions or garlic chives, thinly sliced
  • 1/2 cup Parmigiano-Reggiano, grated
  • 2 Tbsp. Parmigiano-Reggiano for garnish

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.
Cooking Instructions:

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.

This recipe was developed for the California Wild Rice Advisory Board by Chef John O’Toole, Atlantic Culinary Academy
Compliments of California Wild Rice Advisory Board
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