Stuffed Portobellos with Cashews

Since they’re gluten free, these appetizers can double as an entrée for friends who are allergic to wheat. Single mushrooms make a nice appetizer, or serve two as a main course.

1 cup cooked brown rice  stuffed_mushroom

4 portobello mushrooms, about 12 ounces

1 tablespoon olive oil, divided

1 cup chopped yellow or white onion

1/2 teaspoon salt, divided

1/3 cup chopped roasted, salted cashews

1/3 cup dried currants

1 tablespoon chopped fresh chives

1 1/2 teaspoons finely chopped fresh sage

1/4 teaspoon fresh ground pepper

2 ounces (1/2 cup) fontina cheese, chopped into small pieces

1 tablespoon freshly grated Parmesan cheese

Preheat oven to 375 degrees.

1. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out brown gills on the underside of each mushroom with a spoon or knife. Brush tops of mushrooms with oil and place topside down on a baking sheet lined with foil. 

2. Heat remaining oil in a large nonstick skillet over medium heat. Add onions and cook four to five minutes, or until they begin to soften. Stir in chopped mushrooms and 1/4 teaspoon salt; cook two to three minutes. Add rice and cook four minutes. Stir in cashews, currants, parsley, sage, chives and remaining 1/4 teaspoon salt and cook for two to three minutes or until warmed throughout. 

3. Remove from heat and fold in fontina cheese. Spoon rice-cheese mixture into mushrooms, pressing down with the back of the spoon to pack tightly. Sprinkle with Parmesan cheese and bake for 15 to 18 minutes or until mushrooms are tender.

Yield: 4 servings (1 mushroom)

Nutrition information per serving: Calories 282; Protein 10 g; Carbohydrate 31 g; Total fat 14 g; Saturated fat 4.4 g; Cholesterol 18 mg; Sodium 471 mg; Fiber 4 g
 

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