I had been dreaming about giant stuffed Portobello mushrooms so I had to make something of the sort. This recipe was a complete experiment and I was so happy it went well! Stuffed mushrooms can be a real bore, so I tried to mix it up with these little caps. Sauteing the mushrooms in a white wine reduction before baking helped add flavor and kept the mushrooms from getting too dried out. The mashed avocado held everything together (for the most part) and the shallots added a sweet and earthy flavor, complimenting the winey-mushroom-caps perfectly. Thanks to CBG for teaching me the beauty of wild rice, tomatoes, and artichoke hearts. Serve these suckers piping hot!
16 oz. whole mushrooms, the best you can find (capped and washed)
1 cup white wine
3 Tbs. earth balance
Stems of mushrooms (diced)
1 large shallot (diced)
4 cloves garlic (minced)
2 Tbs. olive oil
1 box long grain wild rice (cooked)
2 Tbs. breadcrumbs
15 or so grape tomatoes (thinly sliced)
5 oz. marinated artichoke hearts (diced)
1 medium-sized avocado (diced and semi-mashed)
Prepare the wild rice and pre-heat the oven to 350. In a large frying pan, heat the white wine and earth balance over medium heat until the spread has dissolved into the wine. Add the mushroom caps and saute as the wine evaporates, turning only once. Saute for about five minutes and then remove the caps and place them on an oiled baking sheet. Now prepare your filling.
In the same frying pan that has a bit of wine and oil left in it, saute the shallot over medium heat for about five minutes. Add the garlic and a touch of oil if the pan needs it. Add the diced mushroom stems and saute for another five minutes. Next, add all of your other ingredients and take the pan off of the burner. Add salt and pepper to taste. Fill your prepared mushroom caps to the brim (and beyond) and place them in the oven. Bake at 350 for 15 minutes or until they look done. Top with fresh sage leaves and serve toute de suite!