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 ...
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