Stuffed Portobello Mushrooms
Course
game time
,
meatless monday
,
side dish
,
snack
,
vegetarian
Ingredients
Main stuffing mix
4
large
portobello mushrooms
or 24 baby bellos
2-3
Tbs.
olive oil
Salt & Pepper
to taste
1
medium
onion
chopped
2
cloves
garlic
minced
3/4
cup
seeds or nuts
lightly toasted
3-4
cups
cooked brown rice
3/4
cup
dried cranberries
LOTS
fresh herbs
mix it up
3
Tbs.
Tahini
1
Tbs.
fresh lemon juice
1-2
Tbs.
water
if needed
1
cup
jarlsberg cheese
shredded before measuring
1
Tbs.
sesame seeds
toasted
Tahini Sour Cream Sauce
2
Tbs.
Tahini
2
Tbs.
fresh lemon juice
2
Tbs.
sour cream
garlic powder, salt & pepper
to taste
Instructions
Preheat oven to 375° and line a baking sheet with parchment paper.
Lightly brush mushrooms with olive oil. Season, inside and out with salt & pepper. Place open face on baking sheet.
Heat a little of the olive oil in a medium saute pan. Add onion and garlic and saute until really fragrant, but not caramelized.
Place cooked rice in a large bowl and mix in onion/garlic mixture, seeds, dried fruit and herbs. Season with more salt and pepper.
In a separate small bowl, mix together tahini, lemon juice and water (if needed). Stir into rice mixture.
Adjust seasonings and mound into each mushroom cap.
Bake for 10-15 minutes, until cooked through.
Take out of oven and srpinkle evenly with shredded cheese and sesame seeds.
Return to oven for 5 minutes, until cheese is melted.
Sauce
Mix together Tahini, lemon juice, sour cream, garlice powder, salt & pepper, until smooth. Use water to thin out, if necessary.
Drizzle sauce over hot mushrooms and serve immediately. Serve extra sauce along side.
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