Grilled Stuffed Baby Portobello Mushrooms

… A Light and Wholesome Gluten-free, Vegan Meal!

These Grilled Stuffed Baby Portobello Mushrooms make a delicious and wholesome lunch or a perfect light dinner when paired with a crisp-greens salad. The recipe is very easy to prepare yet brimming with a multitude of flavors, colors and textures. I love how the mushrooms offer a meaty texture and flavor, the brown rice provides a gentle chew, and the vegetables and pecans have differing levels of crunch and tenderness. Fragrant orange zest, fresh cilantro and flat leaf parsley stirred in just before serving emit bright, fresh hints in random bites. A gluten-free, vegan dish that will satisfy the palette.

The Portobellos can be grilled on an outdoor grill set at medium heat, or on a stovetop over medium heat on the grooved side of a cast iron griddle. I used the griddle approach and it worked beautifully, grill marks and all (though you can’t see them in the photos).

Grilled Stuffed Baby Portobello Mushrooms

Prep time: 15 minutes

Cooking time: 20 minutes

Makes: 3-4 servings (about 12 Baby Portobellos)

Ingredients:

4 – 6 Tablespoons extra virgin olive oil, divided

12 baby Portobello mushrooms, stems removed (and centers cleaned if desired)

1/2 red onion, finely diced

1 clove garlic, finely diced

2 stalks celery, chopped

4 small carrots, chopped

2 small beets, cut into small cubes

1 1/2 cups cooked short grain brown rice

4 fresh dates, pitted and chopped – I like Medjool for their sweetness and tender texture (please don’t use packaged dates – they may have an gluten-containing coating to prevent sticking and they are too firm for this dish)

1/2 cup pecans, chopped

zest of 1 orange

salt and pepper, to taste

2 Tablespoons fresh cilantro, rough chop

2 Tablespoons fresh flat leaf parsley, rough chop

lime flavored olive oil for garnish, optional

Directions:

Heat grill or griddle and let come to full temperature. Brush each mushroom, outside and in, with 3-4 Tablespoons of oil (over all 12) and place top side down on the grill. I covered the mushrooms with a lid while they were cooking on the griddle. Cook 7-8 minutes. Check mushrooms and turn over so cavity is touching the grill. Cover again if they were covered before. Continue cooking another 7-8 minutes, watching for doneness. The mushrooms will become a golden color and soften slightly. When done, transfer mushrooms, cavity side up, to a serving platter. (Continue to the next step while mushrooms are cooking.)

Heat 2 Tablespoons oil in a skillet over medium heat. Add onion and cook 2 minutes, or until slightly softened.

Add garlic, celery, carrots, and beets to the onions and sauté for about 5 minutes, stirring occasionally.

Stir brown rice, dates, and pecans into the veggie medley and continue sautéing another 5 to 7 minutes, or until beets and carrots are tender. Taste. Add salt and pepper as needed.

Remove from heat and stir in orange zest, cilantro and parsley.

Spoon rice/veggie mixture into cavities of mushrooms, allowing extra to spill over.

Garnish with a drizzle of extra virgin olive oil or flavored oil, if desired. Serve warm.

Safe food is a journey … Thrive!™

*This recipe is a DailyForage.com original recipe and has been shared on Gluten Free Fridays #160 at VegetarianMamma.com.

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