Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
Vegan, Gluten Free | Serves 2
4 portobello mushrooms
1 tbsp oil
½ onion, finely diced
1 clove garlic, finely chopped
1-2 cups mushrooms (a variety if you can find them, button, oyster, porcini …)*
½ cup wild rice (I used Cere’s Sprouted Wild Rice, available from be.organics, The Herbal Dispensary and The Village Farm Shop)
1-2 cups baby spinach (optional)
1½ cups vegetable stock
1 tsp porcini powder
2 tbsp toasted pine nuts
Using a teaspoon remove the mushroom stalks from the portobello mushrooms. Set aside the portebellos, to be stuffed later.
Finely chop the stalks and add these to the other mushrooms.
Heat the oil in a pan and gently sauté the onion for 3-5 minutes. Add the garlic and cook for another few minutes before adding the chopped mushrooms. Cook for five minutes then add the rice. Stir to coat the rice and cook for a further five minutes.
Add the stock and porcini powder. Simmer for 20 minutes or until the liquid has evaporated and the rice is al dente. If using spinach add this in the last 5 minutes of cooking.
Check and adjust the seasoning. Add the pine nuts.
Divide the mixture into four, tightly packing onto each portobello mushroom. Bake at 180°C for 15–20 minutes.