Walnut and Wild Rice Stuffed Portobello Mushrooms

Step 1

Place wild rice, brown rice, and vegetable broth in small saucepan.

Step 2

Heat to a boil, lower heat to simmer, and cover. Allow to continue simmering for 50 minutes. Drain any excess broth.

Step 3

Preheat oven to 400.

Step 4

I like to scrape the gills out of my mushrooms, but that's your call. Brush mushrooms lightly with olive oil and bake for 15 minutes.

Step 5

Prepare stuffing while your mushrooms cook. Heat 1 tablespoon of olive oil in medium skillet over medium heat.

Step 6

Add onion and sautee until softened, about five minutes. Add garlic and sautee another minute or so.

Step 7

Add cooked rice, rosemary, walnuts, nutritional yeast and lemon juice, cooking and flipping until heated throughout. Mix in parsley, then spoon into mushrooms.