STUFFED PORTABELLA MUSHROOMS

INGREDIENTS:

6 LARGE PORTABELLA MUSHROOMS

2 TBSP OLIVE OIL, DIVIDED

2 LARGE SHALLOTS, MINCED

1 LARGE RED BELL PEPPER, FINALLY CHOPPED

2 CLOVES GARLIC, MINCED

1 TBSP FRESH ROSEMARY, FINELY CHOPPED

1/4 TSP SEA SALT

FRESHLY GROUND PEPPER TO TASTE

2 CUPS COOKED WILD RICE (PREPARED ACCORDING TO PACKAGE DIRECTIONS)

1/4 CUP PECANS, CHOPPED AND TOASTED

2 TBSP COOKED BACON, CRUMBLED

6 TBSP SHREDDED PARMESAN CHEESE

1/4 CUP FLAT-LEAF PARSLEY, CHOPPED

DIRECTIONS:

PREHEAT OVEN TO 350F

CLEAN MUSHROOMS, REMOVING BLACK GILLS AND STEMS.

FINELY CHOP THE EDIBLE PORTION OF THE STEMS.

HEAT A LARGE , NONSTICK PAN OVER MEDIUM-HIGH HEAT.

ADD 1 TBSP OLIVE OIL, HEAT IT A BIT, THEN ADD SHALLOTS, RED PEPPER, CHOPPED MUSHROOMS STEMS, AND GARLIC.  sAUTE 3-5 MINUTES, UNTIL VEGETABLES ARE SOFT.  STIR IN ROSEMARY, SALT AND PEPPER.

IN A LARGE BOWEL, COMBINE WILD RICE, PECANS, BACON, AND RED PEPPER MIXTURE.

PLACE PORTABELLA CAPS STEM-SIDE UP ON A RIMMED BAKING SHEET AND BRUSH THEM WITH THE REMAINIG OIL.  FILL EACH CAP WITH THE RICE MIXTURE AND TOP WITH PARMESAN CHEESE.

BAKE UNCOVERED 15-18 MINTUES, OR UNTIL THE MUSHROOMS ARE HOT AND THE TOPPING IS LIGHTLY BROWNED. GARNISH WITH PARSLEY.

Carol Brisbine