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Stuffed Mushrooms

6/19/2021

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\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.  😅
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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. 🌼  
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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.  
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Stuffed Mushrooms
1/2 cup pine nuts
​3/4 cup brown rice
3-4 large portobello mushrooms
olive oil
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
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Toast pine nuts in a dry skillet until lightly browned.  
Cook rice according to package directions.  
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Remove stems from mushrooms and chop.  
Arrange mushrooms, gill side up, on foil lined baking sheet.  Drizzle with oil. 
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Sprinkle with thyme, salt and pepper.  Bake 10 minutes at 350.  
Heat 3 T. oil in skillet.  Add onion and cook 10 minutes until softened. 
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Stir in pine nuts, chopped mushroom stems, garlic and rosemary.  Cook 7-10 minutes.
Add rice and parmesan and stir to combine.  
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Remove mushroom caps from oven.  Drain any juices into rice mixture.  Return to oven for a few minutes to dry.
Stir lemon juice and broth into rice mixture.  Season with salt and pepper.  
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Fill each mushroom cap with filling.  
Bake 15-20 minutes longer. 
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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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Ciao!
Click here for a printable version of this recipe
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