Check these rice-stuffed Portobello mushrooms, dressed with Boscaiola sauce, one of the zero-waste delicious recipes to make.

When it comes to stuffed veggie options are endless, the more so in the springtime. Just being at the grocery store, surrounded by fresh produce, you can come up with lots of different seasonal combinations.

I was visiting Abruzzo for our A-Team’s meeting and we were shopping for grocery for our special meal, very much in the mood for something tasty and quick to prepare… thanks to some leftovers waiting to be used.

By the way, the final dish looks beautiful and makes a great “al fresco” meal.

Recipe for the A-Team Rice-Stuffed Portobello Mushrooms with Boscaiola Sauce

The dish had to be olive, gluten, and dairy-free, as well as making everybody flavorwise happy. I know it sounds daunting, but with so much produce at hand it wasn’t that difficult to manage 🫣

So, in a combined effort, the idea of filling Portobello with rice and a light version of Boscaiola sauce sounded perfect. We paired the mushrooms with a bunch of “Arrosticini“, (skewers of lamb usually cooked over a custom-made barbecue), and a glass of cold local rosé wine.

[quantity: 6 pieces | time: 1 hour 35 minutes | difficulty: medium-easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |

Ingredients

• 6 large portobello mushrooms (*)
• 250 g of rice (Ribe type)
• 100 g of fresh green peas
• 100 g pancetta (diced)
• 200 ml of dairy free cream (soy based)
• 1 small onion (chopped)
• 1 garlic clove (minced)
• 1 spring of fresh rosemary (from the A-Team garden)
• 50 ml of oil (cold pressed organic sunflower seeds oil)
• coarse salt
• pepper

(*) Note: When selecting mushrooms, look for medium-large and firm portobellos, free from soft spots.

Directions

1. Cook the rice as per package instruction, drain it and set aside. (Ribe is excellent for this type of preparation since it holds a nice “al dente” consistency).
2. Wipe each mushrooms with a clean, damp cloth. Gently twist off the stems and finely chop the bunch. Reserve it to use in the filling. (I didn’t scrape out the gills, they looked so fresh).
3. Season to taste each cap with salt, pepper and oil, and reserve for later.
4. In a large skillet, heat the oil with the rosemary. Add the onion, garlic, and mushroom stems, sauté for 6 to 8 minutes or until tender.
5. Reduce to medium heat, and add the pancetta. Let it color for about 5 minutes.
6. Stir in the green peas, add some cold water, enough to cover the mixture, and let it simmer for about 20 minutes. Season to taste.
7. Combine the rice with the rest of the stuffing, check the seasoning and proceed with filling each cap. Top with 2 spoons of cream (or 1, for calorie-conscious) and bake for about 30 minutes at 180°C
8. Serve them straight from the oven, or warm during the hot months… and Buon Appetibilis!

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ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.