Stuffed Portabello Mushroom
Ingredients
4 Portabella mushrooms
10 Shitake mushrooms cut into small pieces
2 Tbls olive oil
1 Tbls coconut oil
1 Cup of whole grain brown rice
½ Onion
1 Garlic glove
2 Large carrots chopped into small pieces
2 Cups spinach
1/4 Cup balsamic vinegar
Assemble
Heat oven to 350
1. In a pot cook the brown rice: 2 ½ cups of water bring to a boil, add in the brown rice lower heat and cover. Cook for about 30-35 minutes till most of the moisture is absorbed.
2. While the rice is cooking, chop up the onions, and garlic. Set aside.
3. Wipe the tops of mushrooms to clean, remove the stems and the veins of the portabella mushrooms. Brush tops of mushrooms with coconut oil place in heated oven for about 10 minutes. Remove from oven set aside.
4. In a large skillet heat the olive oil on low to medium heat, add the garlic and onion. Sauté for approximately 3-5 minutes until fragrant.
5. Add in the chopped carrots and sauté about 10 minutes or until carrots are al dente.
6. Add the mushrooms, cooked rice and mix well.
7. Add in the spinach mixing well, cook till spinach is mostly wilted.
8. Add the balsamic vinegar and stir in until well mixed.
9. Add the hot mixture to the mushrooms and place back in the oven for 10 to 15 minutes.
10. Remove from oven drizzle additional balsamic vinegar and serve.
From my kitchen to yours! Enjoy!