Stuffed Portobello Mushrooms Recipe With 7 Grain Rice And Sprout Salad

Step 1: To begin making Stuffed Portobello Mushrooms, heat a saucepan over medium heat

Step 2: Pour the vegetable broth in the saucepan

Step 3: Bring to the boil and add the seven-grain rice mix

Step 4: Taste and season with salt accordingly

Step 5: When the mixture starts to boil, lower the heat and simmer until the rice grains are completely cooked

Step 6: The grains should be cooked through yet not disintegrated

Step 7: Turn off the heat

Step 8: Mix in butter, grated parmesan cheese, pine nuts, stir to combine and set aside until required

Step 9: In a salad mixing bowl whisk together olive oil, lemon juice, orange juice along with required salt and pepper Add the sprouts and stir to toss sprouts in the dressing

Step 10: Keep aside in the refrigerator until required

Step 11: Clean, wash and pat dry the mushrooms

Step 12: Cut the stem of the mushroom and hollow the mushroom using a spoon, make sure not to break the cap of the mushroom

Step 13: Preheat your oven to 180 C

Step 14: Line a baking sheet with parchment paper or grease with little oil

Step 15: Arrange the mushrooms in the baking sheet, hollow side facing upwards

Step 16: Scoop a large spoon of rice mixture and stuff inside the mushroom

Step 17: Press gently with your fingers or back of the spoon

Step 18: Season with salt and pepper

Step 19: Sprinkle grated parmesan over the stuffed mushrooms

Step 20: Bake stuffed mushrooms for 20 minutes or until crisp from outside

Step 21: Serve Stuffed Portobello Mushroom as an entree dish for parties along with Light And Creamy Broccoli Soup Recipe and Roasted Tomato and Basil Bruschetta