\Mushrooms are brown. Even when stuffed with amazing aromatics, onions, rice and nuts - they're still very monochromatic. And albeit delicious - they aren't very good subject material for photographs. So in an effort to make today's blog post more visually appealing - I'm adding a few of the pictures that I took this morning at the Monroe Blooms flower festival. The pictures really have nothing to do with a recipe about stuffed mushrooms other than the fact that they add some color to what would otherwise be a very brown blog post. 😅
I've said it before and I'll say it again - I love this little town that I get to call home. This was my first visit to the flower festival and I was totally impressed. So many beautiful flowers and I'm not color bashing mushroom brown by any means, but the vibrant colors of the flowers at the festival were incredible. 🌼
Now onto the recipe of the day - stuffed mushrooms. 🍄 I'm not much of a meat or pork eater so a lot of times, I'll make myself a big stuffed mushroom as an alternative to a hot dog and a burger at summer cookout. I normally stuff my mushrooms with cheese and spinach so when I found this brown rice and pine nut stuffed version, I was intrigued.
1/2 cup pine nuts
3/4 cup brown rice
3-4 large portobello mushrooms
1 Tablespoon fresh thyme
2 onions, chopped
4 cloves garlic, minced
1 Tablespoon fresh rosemary, chopped
1/4 cup Parmesan cheese
1 teaspoon chicken or vegetable bouillon
fresh lemon juice
1/4 teaspoon black pepper
I was never unhappy with my recipe for cheese stuffed mushrooms but I feel like this rice and nut filled version is more of a "meal" mushroom rather than an appetizer "mushroom". Does that even make sense? Maybe it's because I made big portobellos instead of small ones but these seem heartier and more filling than a cheese stuffed mushroom. I think that there's room for both types of stuffed mushrooms in my life though. 🤣
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