Cooking with Rena Lee

Rice-Stuffed Mushrooms

Yield:4

INGREDIENTS:
4 large flat mushrooms
3 1/2 oz assorted exotic mushrooms, sliced
4 dry-pack, sun-dried tomatoes, shredded
2/3 cup dry red wine
4 scallions, trimmed and finely chopped
1 1/2 cups cooked red rice
2 tbsp freshly grated Parmesan cheese
4 thick slices whole grain or whole wheat bread
salt and pepper
scallion, shredded, to garnish
DIRECTIONS:
  1. Preheat the oven to 375`F. Peel the flat mushrooms, pull out the stalks, and set aside. Finely chop the stalks and place in a saucepan.

  2. Add the exotic mushrooms to the saucepan, along with the tomatoes and red wine. Bring to a boil, cover, and simmer gently for 2-3 minutes, until just tender. Drain, reserving the cooking liquid, and place in a small bowl.

  3. Gently stir in the chopped scallions and cooked rice. Season well and spoon into the flat mushroom, pressing the mixture down gently. Sprinkle with the grated Parmesan cheese.

  4. Arrange the mushrooms in an ovenproof baking dish and pour the reserved cooking juices around them. Bake in the oven for 20-25 minutes, until they are just cooked.

  5. Meanwhile, preheat the broiler. Trim the crust from the bread and toast on each side until lightly browned.

  6. Drain the mushrooms and place each one on a piece of toasted bread. Garnish with scallions and serve at once.

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