Coquinaria

Rice-Stuffed Portobello Mushrooms with Boscaiola Sauce


rice-stuffed-portobello-ock-©lorenzadestro

Rice-Stuffed Portobello Mushrooms

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.

These stuffed Portobello mushrooms is one of those easy-recipes!

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.

It had to be olive-oil, gluten- and dairy-free, as well as making everybody flavorwise happy. I know it sounds daunting but it wasn’t that difficult to manage 😉

rice-stuffed-portobello-ock-©mateldacodagnone-©lorenzadestro

Arrosticini

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.

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

A Tavola con Appetibilis :: A-Team Rice-Stuffed Portobello Mushrooms with Boscaiola Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients
6 large portobello mushrooms (*)
250 g of rice (we used ribe)
100 g of fresh green peas
100 g pancetta (diced)
200 ml of dairy free cream (we used soy)
1 small onion (chopped)
1 garlic clove (minced)
1 spring of fresh rosemary (from the A-Team garden)
50 ml of oil (we used cold pressed sunflower seeds oil)
coarse salt
pepper

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

Method
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).

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).

Season to taste each cap with salt, pepper and oil, and reserve for later.

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. Over medium heat add the pancetta and let it color for about 5 minutes.
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.

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

You can serve them straight from the oven, or warm during the hot months.