Ingredients
Scale
- 1 cup Wild Rice
- 1/2 cup Dried Sweetened Cranberries
- 1/2 cup Walnuts
- 2 tablespoons Olive Oil
- 1 cup Vegetable Stock
- 1 tablespoon Balsamic Vinegar
- 4 pieces Portobello Mushrooms
- To taste Salt
- To taste Black Pepper
- 1 small Onion
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Dried Sage
- 2 tablespoons Fresh Rosemary
- 1/2 cup Goat Cheese (optional)
Instructions
- Cook wild rice according to package instructions (about 45 minutes), then set aside to cool.
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat, add chopped onion, and sauté for about 5 minutes until softened.
- Add walnuts, cranberries, garlic powder, onion powder, nutmeg, sage, and rosemary in the skillet and cook for another 2-3 minutes.
- Mix in the cooked wild rice, vegetable stock, and balsamic vinegar. Season with salt and black pepper to taste.
- Remove stems from portobello mushrooms and place them upside down on a baking sheet.
- Spoon the wild rice mixture generously into each mushroom cap.
- If desired, sprinkle goat cheese on top.
- Bake for 20-25 minutes until mushrooms are tender and tops are golden.
- Let cool slightly before serving.
Notes
Feel free to substitute ingredients based on your preferences. They can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg