Mushroon-Stuffed Mushrooms with wild rice & goat cheese

By carinem25

Cal: 227, Fat: 9g, Protein: 10.5g, Fiber: 4g

Ingredients

• 2 T. olive oil, divided
• 1 small onion, finely chopped (1 cup)
• 6 oz. button mushrooms, chopped (1.5 c)
• 1 clove garlic, minced
• 1/4 t. salt
• 1 c. cooked wild rice
• 2 oz. herbed goat cheese, crumbled
• 4 large portobello mushrooms, stems and gills removed
• 12 cherry tomatoes, halved
• 2 T. lemon juice
• 4 t. fine breadcrumbs, divided
• chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Preheat oven to 425. Coat baking sheet with cooking spray.

Heat large, deep skillet over medium heat. Add 1 T oil, add onion, cook 5 mins, stirring often. Stir in button mushrooms, garlic and salt, cook 8-10 minutes, or until mushrooms are soft and most of the liquid is evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes, until heated through. Remove from heat, stir in goat cheese.

Fill each portobello with 1/3 cup fillinf mixture. Toss tomatoes with lemon juice in bowl, and lay tomato halves cut side up over tops of filled portobellos.

Place stuffed portobellos on baking sheet, greased with remaining 1 T. oil, and sprinkle each with 1 t. breadcrumbs. Bake 30-35 minutes or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle with parsley.