Portobello Mushroom Stuffed with California Wild Rice | The Whole Grains Council

Ingredients

• 8 large portobello (portabella) mushrooms
• 3 oz extra virgin olive oil
• Salt & pepper to taste
• ¼ 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
• ½ cup white wine
• 1 ½ cups cooked wild rice
• 1 ½ cups cooked brown rice
• ¼ cup scallions or garlic chives, thinly sliced
• ½ cup Parmigiano-Reggiano, grated
• 2 Tbsp. Parmigiano-Reggiano for garnish