Two reasons: first, my nutritionist suggested adding more mushrooms to my diet. They have bacteria in them that are especially good for sensitive tummies and are full of great nutrients. Second, one of the vendors at the Atherton Market has started selling portobello mushrooms from a farm in north Georgia (which is as local as we are going to get around here).
So when I saw these beauties at the market last week, I had to have one. The one I bought was massive - a good 7 inches in diameter! - and really just perfect in every way a mushroom can be. I went online and found a great recipe which I altered somewhat for what I had in the fridge this weekend. The rice, as always, is from Queen City Pantry and I could have easily used my canned tomatoes had I not had some fresh ones left over from an event. This recipe is per-mushroom is easily scalable for a larger batch (I only made one).
Tomato and Rice Stuffed Portobello (v)
1/2 cup cooked rice
1/4 tomato, diced
1/8 onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 portobello mushroom, black gills removed
1-2 tablespoons Romano cheese (optional)
- Place the mushroom gill side down on a cookie sheet. Broil in the oven for 5 minutes.
- In a skillet, heat oil and add onions and garlic. Cook until soft.
- Remove from heat and add cooked rice, tomato and Worcestershire sauce.
- Spoon mixture into upturned mushroom. Sprinkle top with cheese (optional).
- Broil for 4-5 minutes or until cheese is a little brown on top.