Potlatch Pilaf Stuffed Portabella Mushrooms  

By: Brooke Lucy / Bluebird Grain Farms


Serves: 4


Ingredients

1 cup Potlatch Pilaf, dry

3 cups water or mushroom stock

4 portabella mushrooms, stems removed

6 teaspoons olive oil, divided

3 teaspoons balsamic vinegar, divided

½ teaspoon salt + more to taste

½ teaspoon black pepper + more to taste

2 medium shallots, diced

2 garlic cloves, diced

1 teaspoon fresh rosemary

⅛ cup fresh cranberries, diced

2 tablespoons goat cheese plus extra for topping

⅛ cup roasted hazelnuts, chopped

1 teaspoon fresh parsley, diced 


Method

Turn the oven on to 375 degrees fahrenheit. 


On the stovetop in a medium size saucepan add 1 cup of potlatch pilaf to 3 cups of water or stock and a pinch of salt.  Bring ingredients to a boil, and simmer for 20 minutes, covered. Turn heat off and let pilaf sit, covered, for 5 minutes. Transfer the  pilaf to a medium size bowl to cool.  This step can be done hours in advance. 

 

While pilaf is cooking, stem portabella mushroom,dice stems and set aside. Line a baking sheet with parchment paper and place mushrooms on it, upside down. Whisk together 2 teaspoons of balsamic vinegar, 3 teaspoons of olive oil and ¼ teaspoon of each salt and pepper.  Brush the liquid on the mushroom and bake for 10 to 12 minutes. 


In a medium size skillet add remaining olive oil and cook the shallots on medium heat for 5 minutes. Add diced stems, garlic and rosemary and cook for another 2 to 3 minutes. Turn heat off and add the mixture to the pilaf.  Add remaining ingredients of diced cranberries, goat cheese and nuts and balsamic vinegar. Mix ingredients until thoroughly combined. Salt and pepper to taste. 


Divide the mixture amongst the mushrooms, fill the cavity and bake for another 10 to 15 minutes. When tops are golden brown top with fresh parsley and small crumbles of fresh goat cheese. Serve warm. 


*This filling can be used universally for stuffed squash, zucchini, or peppers.  It is a festive vegetarian main course or side dish* Potlatch Pilaf can be cooked in a rice cooker on the white rice setting.

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