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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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If you wish to make a main dish instead of an appetizer, use Portabello mushrooms and serve one per person. Ingredients:
10 -12 medium mushrooms, about half of the stems from the mushroom, finely minced |
2 tablespoons olive oil |
1 medium yellow onion, finely minced |
3 -4 garlic cloves, finely minced |
1/2 celery rib, finely minced |
1/2 red sweet bell pepper, finely minced |
1 teaspoon dried herbs (italian seasoning) |
1/2 cup beef stock or 1/2 cup chicken stock or 1/2 cup vegetable stock |
1 cup cooked rice |
2 egg whites |
1/4 cup fresh parsley |
salt |
fresh coarse ground black pepper |
parmesan cheese |
Directions:
1. Brush the mushrooms lightly and remove the stems.
2. Heat the olive oil in a heavy skillet and gently saute the vegetables and herbs until beginning to caramelize.
3. Deglaze the pan with the stock and continue to simmer the vegetables until softish but not dead.
4. Remove from heat and add the cooked rice.
5. When cool, add the egg-whites and parsley.
6. Season to taste with salt and pepper.
7. Pack into the mushroom caps and sprinkle lightly with Parmesan.
8. Put into a preheated 340°F oven until lightly browned and the cheese is melted.
9. Serve hot.
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