healthy maven
01
Remove stems from portobellos and chop finely. Set portobellos and chopped stems aside, separately. Cook ½ cup of wild rice according to package directions. Let cool in a large bowl.
02
Place a large pan over medium-high heat and add the almonds. Cook until toasted – watching carefully and stirring occasionally to make sure they don’t burn! Place in bowl with wild rice when toasted.
03
Add olive oil to the large pan and add the onion and garlic. Cook on medium heat for 2-3 minutes or until the onion has softened slightly and garlic is fragrant. Add in the chopped portobello stems and cook for an additional 2 minutes.
04
Add in the onions, garlic and stems to the wild rice and almond mixture. Add in the balsamic vinegar, thyme, salt and pepper. Stir to combine. Line portobello caps along a baking sheet and drizzle with olive oil. Top each portobello with ⅓ cup of wild rice mixture.
05
Bake at 350ºF for 15 minutes. Top with fresh basil if desired and enjoy!
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