|Portobello mushrooms stuffed with wild rice, leeks and corn|
1/2 cup California wild rice
2 cups chopped leeks, white and light green parts only
1 1/2 cups frozen sweet corn
1 tablespoon chopped thyme leaves
Kosher salt and freshly ground black pepper to taste
2 1/2 tablespoons olive oil
1 1/2 cups shredded cheddar and shredded mozzarella mixed
1/4 teaspoon crushed red pepper flakes
2 cups vegetable broth or water with powdered bouillon
- Preheat the oven to 450 F.
- While the oven preheats, cook the wild rice. Wash the rice well and add it to 2 cups boiling water or broth. Bring the mixture to a boil and reduce the heat to simmer. Cover and cook for 55 minutes. Drain the excess water and transfer to a mixing bowl.
- Heat an 8" non stick sauté pan over medium heat with a tablespoon of olive oil. Add the chopped leeks with 1/8th teaspoon kosher salt. Sauté for 3 to 4 minutes till the leeks soften. Remove from the pan and add it to the cooked and drained wild rice. Boil the corn for a couple of minutes to defrost and drain. Mix the drained corn with the wild rice and leek mixture.
- Clean the mushrooms with a moist paper towel and set aside. Grease a large porcelain baking dish with olive oil. If your dish is not large enough to hold all the mushrooms, use two. Place the mushrooms in the baking dish, gill side up. Drizzle 1/2 tablespoon olive oil on each of the mushrooms. Then ladle 1/3 of the wild rice mixture on top, with a pinch of chili flakes.
- Place the baking dish in the middle rack of the oven and cook for 20 minutes. Remove the baking dish from the oven and top each mushroom with 1/2 cup of grated cheese. Cover the baking dish with a foil. Reduce oven temperature to 400 F and place the covered baking dish for 20 more minutes in the middle rack. At the end of the 20 minutes the mushrooms should be cooked and will look like the picture above with a little browning of the cheese.
Serves 3 as a main course with a side salad.