Wild Rice Portobello Mushroom Caps
- Photos (1)
Portobello mushrooms work well with wild rice in Lynn Fors's Cook of the Week Challenge recipe.
John Starks | Staff Photographer
4 medium portobello mushrooms, divided
5-6 baby portobellos
1 envelope (1 ounce) dried onion soup mix
3˝ cups boiling water
2 tablespoons butter
2 ribs celery, chopped
1 box (6 ounces) wild rice/long grain rice blend
Heat oven to 375 degrees.
Chop 1 of the larger portobello mushrooms and all the baby portobellos in small pieces.
In a large bowl, mix onion soup with boiling water; set aside.
Place the butter in a skillet on medium heat. Place the chopped mushrooms and celery in pan, allow to cook and soften the celery. Add the wild rice with the seasoning packet and simmer 3 to 4 minutes. Place the mixture in an oven safe dish, with intact portobello mushrooms on top. Brush mushrooms with olive oil. Cook for about 35 minutes, or until all liquid is absorbed into rice. Remove the mushrooms caps from the top, invert and top with rice.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close