Stuffed Roasted Portobello Mushrooms

Preheat oven to 350°F.

For the mushroom caps: Break off mushroom stems, chop finely, and set aside. Wipe off caps with a damp towel and scrape off gills from the undersides of the caps. Coat the caps with olive oil and season with salt and pepper. Place mushroom caps on a sheet pan and bake for 5 minutes until they lose their raw look.

For the stuffing: In a skillet, render the bacon until crisp. Remove the bacon and crumble; reserve.

Add the chopped mushroom stems and onion to the hot bacon fat and sauté until the vegetables are tender. Add the garlic, thyme, and oregano and saute for a minute. Add the wine and boil to reduce to a glaze.

Add the cooked rice, reserved bacon, green onions, cheese and 3/4 cup of the Parmesan cheese; mix well and season with more salt and pepper.

Stuff caps with the filling and top with the remaining Parmesan cheese. Hold in refrigerator if needed. Bake at 375°F for 10 minutes, until the cheese is melted and the tops are lightly browned. Serve warm or at room temperature.

Recipe from the USA Rice Federation