Grain Stuffed Portabella Mushrooms recipe


Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.

 

Grain Stuffed Portabella

Grain Stuffed Portabella Mushrooms
Ingredients
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: onion, carrots and celery chopped
2 cloves garlic minced
1/2 cup white wine
1/2 cup Gruyère or Swiss cheese blend shredded
1/2 tbsp. each: fresh thyme and oregano (or 1/2 tsp. of each dried herb) chopped
1/2 cup Parmesan cheese shaved or shredded
Salt and pepper to taste
Directions

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.


Comments

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I will like to try making this Earline made them while I was visiting her and they are DELICIOUS Ada Bennett

Comment Number: 4036

 
 

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