Ingredients

The following ingredients have 4 Servings
  • 1/4 cup wild rice
  • 1/4 cup brown rice
  • 2 cups vegetable broth
  • 4 large portobello caps
  • 1 tbsp. olive oil (plus a little extra)
  • 1 small onion (diced)
  • 2 garlic cloves (minced)
  • 1 tbsp. fresh rosemary (finely chopped)
  • 1/4 cup chopped walnuts
  • 1 tbsp. nutritional yeast flakes
  • 1/2 tbsp. lemon juice
  • 2 tbsp. chopped fresh parsley

Instruction

  • Place wild rice, brown rice, and vegetable broth in small saucepan.
  • Heat to a boil, lower heat to simmer, and cover. Allow to continue simmering for 50 minutes. Drain any excess broth.
  • Preheat oven to 400.
  • I like to scrape the gills out of my mushrooms, but that's your call. Brush mushrooms lightly with olive oil and bake for 15 minutes.
  • Prepare stuffing while your mushrooms cook. Heat 1 tablespoon of olive oil in medium skillet over medium heat.
  • Add onion and sautee until softened, about five minutes. Add garlic and sautee another minute or so.
  • Add cooked rice, rosemary, walnuts, nutritional yeast and lemon juice, cooking and flipping until heated throughout. Mix in parsley, then spoon into mushrooms.