4 medium portobello mushrooms, divided
5-6 baby portobellos
1 envelope (1 ounce) dried onion soup mix
3½ 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.