Yield: 12 servings
12 large portobello mushrooms
1/2 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
6 oz. bacon, chopped
11/2 cups onion, finely chopped
3 cloves garlic, minced
11/2 tsps. fresh thyme, finely chopped
11/2 tsps. fresh oregano, finely chopped
3/4 cup white wine
1 qt. cooked medium-grain white or brown rice
3/4 cup green onion, finely chopped
3/4 cup Gruyere cheese, finely shredded
1 cup Parmigiano-Reggiano cheese, grated, divided
Preheat oven to 350°F.
For the mushroom caps: Break off mushroom stems, chop finely, and set aside. Wipe off caps with a damp towel and scrape off gills from the undersides of the caps. Coat the caps with olive oil and season with salt and pepper. Place mushroom caps on a sheet pan and bake for 5 minutes until they lose their raw look.
For the stuffing: In a skillet, render the bacon until crisp. Remove the bacon and crumble; reserve.
Add the chopped mushroom stems and onion to the hot bacon fat and sauté until the vegetables are tender. Add the garlic, thyme, and oregano and saute for a minute. Add the wine and boil to reduce to a glaze.
Add the cooked rice, reserved bacon, green onions, cheese and 3/4 cup of the Parmesan cheese; mix well and season with more salt and pepper.
Stuff caps with the filling and top with the remaining Parmesan cheese. Hold in refrigerator if needed. Bake at 375°F for 10 minutes, until the cheese is melted and the tops are lightly browned. Serve warm or at room temperature.
Recipe from the USA Rice Federation