Ingredients

The following ingredients have 5 Servings
  • 1 cup wild rice, cooked according to package instructions
  • 6-8 portobello mushrooms
  • 2 tablespoons olive oil, divided
  • ½ small onion
  • 2 celery stalks, finely minced
  • 1 red bell pepper, finely minced
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • Pinch ground nutmeg
  • 1/2 cup dried sweetened cranberries
  • ½ cup walnuts, minced
  • 1/2 cup veggie stock
  • 1 tablespoons balsamic vinegar
  • 1 cup crumbled goat cheese, optional
  • 1 tablespoon fresh rosemary, finely chopped, for garnish

Instruction

  • Preheat oven to 400 degrees and line a sheet tray with parchment paper.
  • Cook wild rice according to package instructions and set aside.
  • Wipe any dirt or debris off of the mushrooms. Remove the stem and discard. Using a spoon, scoop the gills out from the cap of the mushroom and discard.
  • Lightly oil the mushrooms with 1 tablespoon of oil, and sprinkle both sides with salt and pepper. Place the caps facing up, and roast for 10 minutes.
  • Meanwhile prepare filling: Heat remaining 1 tablespoon oil in a large skillet. Once hot add onion, celery and bell pepper. Cook, stirring occasionally until softened, about 5-7 minutes.
  • Add spices, dried cranberries, walnuts, veggie stock and balsamic vinegar and bring to a boil. Reduce heat to low and stir in the rice, and let cook for 2-3 minutes.
  • Remove from heat. If adding goat cheese, fold it now.
  • Flip the mushrooms over, leaving behind any excess liquid. 
  • Fill the mushrooms. Return to the oven and bake until the mushrooms are tender, about 10-14 more minutes.
  • Top with some fresh rosemary, and serve hot with your favorite sides.