Roasted Portabello Mushrooms Stuffed with Rice, Gruyère, Parmigiano-Reggiano, Thyme, Oregano, and Bacon
Yield: 8 portions
Watch the video.
| Ingredients | Amounts |
|---|---|
| Portabello mushrooms, large | 8 each |
| Extra virgin olive oil | 3 oz. |
| Salt and pepper | to taste |
| Bacon, chopped | ¼ lb. |
| Onion, finely chopped | 1 cup |
| Garlic clove, minced | 2 each |
| Fresh thyme, chopped | 1 tsp. |
| Fresh oregano, chopped | 1 tsp. |
| White wine | ½ cup |
| U.S. medium-grain white or brown rice, cooked | 3 cups |
| Scallions, chopped | ½ cup |
| Gruyère cheese, grated | ½ cup |
| Parmigiano-Reggiano, grated | ½ cup + 2 Tbsp. for garnish |
Method
- Break off mushroom stems and reserve, then wash the caps if needed. Scrape the gills off the mushrooms and discard. Finely chop the stems and set aside for later use.
- Dry the caps and toss them in the olive oil with salt and pepper.
- Place all the mushroom caps in an ovenproof dish, cap-side down, and bake for 5 minutes at 350°F.
- Render the bacon in a sauté pan until crisp; remove from pan and set aside.
- Add the chopped mushroom stems to the hot bacon fat and sauté for 1 minute to cook out water. Add the onion and cook, stirring, until translucent. Add the garlic, thyme, and oregano, and sauté for 1 minute. Deglaze the pan with the white wine. Reduce until a glaze is formed.
- Add the rice, reserved bacon, scallions, Gruyère, ½ cup Parmigiano-Reggiano, and reserved bacon. Mix well and adjust the seasonings with salt and pepper.
- Stuff the mushroom cavity with the filling. Top with additional Parmigiano-Reggiano, if desired.
- Bake the mushrooms again at 375°F for 8 to 10 minutes or until the tops are lightly browned.
- Serve warm or at room temperature. Excellent with grilled New York strip steak and steamed asparagus.