Ingredients: Portobello mushrooms, Cup Walnuts - or Pine Nuts, Cup Parmesan cheese, tablespoons Wild Rice, tablespoons Barley (seeds), tablespoons Quinoa, tablespoons Brown Rice, tablespoons Bulgur wheat, tablespoons Hulled Wheat, tablespoons Sorghum, cups Vegetable stock, - to taste, teaspoon Butter, cup Green Moong Sprouts - or alfalfa sprouts, juice - of half a lemon, teaspoon Extra Virgin Olive Oil, teaspoon Fresh orange juice - or can juice, and Pepper - to taste, Vegetarian diet
Instructions: To begin making Stuffed Portobello Mushrooms, heat a saucepan over medium heat. Pour the vegetable broth in the saucepan. Bring to the boil and add the seven-grain rice mix. Taste and season with salt accordingly.When the mixture starts to boil, lower the heat and simmer until the rice grains are completely cooked. The grains should be cooked through yet not disintegrated. Turn off the heat. Mix in butter, grated parmesan cheese, pine nuts, stir to combine and set aside until required.In a salad mixing bowl whisk together olive oil, lemon juice, orange juice along with required salt and pepper Add the sprouts and stir to toss sprouts in the dressing. Keep aside in the refrigerator until required.Clean, wash and pat dry the mushrooms. Cut the stem of the mushroom and hollow the mushroom using a spoon, make sure not to break the cap of the mushroom.Preheat your oven to 180 C. Line a baking sheet with parchment paper or grease with little oil.Arrange the mushrooms in the baking sheet, hollow side facing upwards.Scoop a large spoon of rice mixture and stuff inside the mushroom.Press gently with your fingers or back of the spoon. Season with salt and pepper. Sprinkle grated parmesan over the stuffed mushrooms.Bake stuffed mushrooms for 20 minutes or until crisp from outside.Serve Stuffed Portobello Mushroom as an entree dish for parties along with Light And Creamy Broccoli Soup Recipe and Roasted Tomato and Basil Bruschetta.