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Active Time: 20 Minutes
Total Time: 1 Hour
Yield: Serves 10 as a first course or accompaniment
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| Look for large button mushrooms for this tasty entrée. They should be firm, fresh, and plump, without bruises, spots, or moistness. Mushrooms perish quickly, so cook them within two days. Serve the rice-filled caps as an hors d'oeuvre or as an accompaniment to grilled steak or chicken. |
RECIPE INGREDIENTS
| 4 fluid ounces |
| 1 1/2 ounces wild or brown rice, rinsed and drained |
| 20 large mushrooms (2-2 1/2 inches in diameter) |
| 2 tablespoons cooking oil |
| 2 ounces finely chopped green, red, or yellow pepper (capsicum) |
| 1 tablespoon finely chopped spring onion |
| 1 1/2 ounces minced prosciutto (parma ham) or baked ham |
| 1 tablespoon dry sherry |
| 1 teaspoon lemon juice |
| 1/4 teaspoon paprika |
| 1/4 teaspoon pepper |
| 2 tablespoons grated parmesan cheese |
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DIRECTIONS
In a medium saucepan bring water to boiling. Add uncooked rice. Return to boiling; reduce heat. Cover and simmer till rice is tender, allowing 40 minutes for wild rice and 35 minutes for brown rice. Remove from heat. Let stand, covered, for 5 minutes. Chill.
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Rinse mushrooms; pat dry. Trim stems; remove stems and finely chop them. In a medium frying pan heat 1 tablespoon of the oil; cook the chopped mushroom stems, pepper (capsicum), and spring onion till vegetables are tender. Remove from heat. Stir in cooked rice, prosciutto or ham, sherry, lemon juice, paprika, and pepper.
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Brush mushroom caps with remaining 1 tablespoon oil; place, stem-side down, on an uncovered barbecue, or on the unheated rack of a grill pan. Cook directly over medium coals or grill 2-3 in/5-7.5 cm from heat for 3-6 minutes, or till mushrooms are golden brown. Remove from heat.
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Turn mushrooms stem-side up; spoon stuffing into mushrooms, mounding tops. Sprinkle with Parmesan cheese. Barbecue or grill, stuffing-side up, for about 5 minutes more, or till mushrooms are brown and cheese is melted.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 10 as a first course or accompaniment
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