Mushroom-Stuffed Mushrooms With Wild Rice and Goat Cheese Recipe
This recipe comes from the January/February 2008 Vegetarian Times magazine.The mushrooms can be assembled up to 2 days ahead and individually wrapped
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Ingredients
- 2 tablespoons olive oil, divided
- 1 cup onion, finely chopped
- 1 1/2 cups white mushrooms, chopped
- 1 teaspoon garlic, minced
- 1/4 teaspoon salt
- 1 cup cooked wild rice
- 1/2 cup herbed goat cheese, crumbled
- 4 large portabella mushrooms, stems and gills removed
- 12 cherry tomatoes, halved
- 2 tablespoons lemon juice
- 4 teaspoons fine breadcrumbs, divided
- chopped fresh parsley (to garnish)
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