Portobello Mushroom Stuffed with California Wild Rice - OLDWAYS - Cultural Food Traditions OLDWAYS –
Preheat oven to 350°F. Break off mushroom stems and reserve, then wash the caps if needed. Scrape the gills and discard. Finely chop the stems and set aside for
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Ingredients
- 8 large portobello (portabella) mushrooms
- 3 oz extra virgin olive oil
- Salt
- pepper
- 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
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