Wild Rice Stuffed Portobellos that are easy to make, gluten-free and vegan and full of nutrition for a delicious weeknight side dish recipe. Perfect for mushroom and non-mushroom lovers alike!
Whenever I visit a new city I have a compulsive need to try its “traditional food”. Not surprisingly, my idea of being a tourist in a city is eating my way across it. What better way to immerse yourself into a new culture than to eat like a local?
For the record, this is what I told people when I was caught eating poutine at 4:00 AM in Montreal at La Belle Provence…so local.
Bratwurst in Berlin, Poke in Maui, Falafel in Jerusalem, I’ve eaten my way across a lot of cities. Most recently I found myself wooed by the wild rice in Minneapolis. Apparently, Minnesota is famous for its wild rice. This was news to me until a wild rice harvester at the Minneapolis Farmer’s Market talked my ear off about it for a good 15 minutes.
He pitched it so well I had to buy some to take home with me. It’s sat in my cupboard untouched until now but I gotta say, it’s some damn good wild rice.
I think I was subconsciously encouraged to whip out it out because I’ve been planning for C’s parent’s visit to Toronto from Minnesota. They’re coming next weekend and of course I have every meal planned out already.
While I’ve already planned for their entire Toronto food experience, I wanted to give them an ode to their home town. Thus was born Wild Rice Stuffed Portobellos! Cannot wait for you guys to get here 🙂Print
Wild Rice Stuffed Portobellos
- Total Time: 55 minutes
- 6 large portobello mushrooms
- 1/2 cup uncooked wild rice (about 1 1/2 cups cooked)
- 1 tsp olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 1 clove garlic, minced
- 1/4 cup chopped almonds
- 1 T balsamic vinegar
- 3/4 tsp dried thyme
- 3/4 tsp sea salt
- freshly ground pepper, to taste
- optional: handful of chopped, fresh basil
- Remove stems from portobellos and chop finely.
- Cook 1/2 cup of wild rice according to package instructions. Let cool in a large bowl.
- Preheat oven to 350 degrees F.
- Place a large pan over medium-high heat and add almonds. Cook almonds until toasted. Watch carefully. Remove and place in bowl with wild rice.
- Add olive oil to pan and heat before adding onion and garlic. Cook on medium heat for 2-3 minutes.
- Add in chopped portobello stems and cook for 2 more minutes.
- Add onions and stems to wild rice-almond mixture.
- Add in balsamic, thyme, salt and pepper.
- Line 6 portobellos along a baking sheet.
- Top each portobello with a 1/3 cup of wild rice mixture.
- Bake for 15 mins.
- Top with fresh basil if desired.
- Serving Size: 6
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