2 cups Full Circle Organic Vegetable Broth
1 cup Bob's Red Mill Oat Groats
4 large portabella mushrooms, stems removed
2 tbsp. extra virgin olive oil, divided
1/4 cup each: chopped onion, carrots and celery
2 cloves garlic, minced
1/2 cup white wine
1/2 cup shredded Gruyère or Swiss cheese blend
1/2 tbsp. each: chopped fresh thyme and
oregano (or 1/2 tsp. of each dried herb)
1/2 cup shaved or shredded Parmesan cheese
Salt and pepper to taste

Prep time: 15 minutes
Cook time: about 1 hour total

Place broth and oat groats in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. Preheat oven to 350°F. Place mushrooms rounded side down in a large baking dish. Brush on both sides with 1 tbsp. olive oil and season with salt and pepper; bake for 10 minutes. Meanwhile, heat remaining oil in a large skillet. Add vegetables and cook over medium heat for 5 minutes or until softened, stirring frequently. Stir in cooked oat groats, wine, cheese and herbs. Spoon mixture into mushrooms and sprinkle with Parmesan cheese. Bake for 10 to 15 minutes more or until mushrooms are very soft.

Makes 4 servings.

2 cups Full Circle Organic Vegetable Broth, 1, cup Bob’s Red Mill Oat Groats, 4 large, portabella mushrooms, stems removed, 2 tbsp., extra virgin olive oil, divided, 1/4 cup, each: chopped onion, carrots and celery, 2, cloves garlic, minced, 1/2 cup white wine,, 1/2 cup shredded Gruyère or Swiss cheese, blend, 1/2 tbsp. each: chopped fresh thyme, and oregano (or 1/2 tsp. of each dried herb),, 1/2 cup shaved or shredded Parmesan cheese,, Salt and pepper to taste