Wild Rice, Barley, and Zuchinni Stuffed Mushrooms

By janenov46 • April 9, 2011 • 1 Comments

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Author Notes: We love wild rice and mushrooms and so tweaked some stuffing ideas until I found one I liked. If youmake this the day before, it makes it easier to make pretty even scoops with a small disher. - janenov46

Serves 8

1/4 cup wild rice
2 tablespoons olive oil, divided
1/3 cup shallots, minced
3 pieces cloves garlic, minced
1 1/2 cup beef stock
1/2 cup merlot
8 ounces portabella mushrooms, or other stuffing mushroom of your choice
1/2 piece 1/2 small red pepper, diced
1/4 cup zuchinni, grated
1 teaspoon each salt and pepper
1/2 teaspoon thyme
8 tablespoons crumbled blue cheese

In a strainer rinse rice well under cold water, drain well.
Heat 1 tablepoon of the olive oil , saute onion until translucent, addd barley, rice, and garlic. Cook 1 minute.
Add the beef broth and merlot, bring to a boil, then reduce heat to a low simmer and cook for 1 hour.
Clean mushrooms with a damp paper towel, remove stems, and microwave for 3 minutes to cook a little. Chop stems.
Add sweet red pepper, chopped mushroom stems, zuchinni, seasonings, cook and stir 6 minutes.
Add the pepper mixture to the rice mixutre.
At this point cover and chill or cook immediately, if you wait til it chills, it does stick together better t hough.
Pre heat oven to 350°
Stuff mushrooms with rice mixture
top each mushroom with crumbled blue cheese
Bake uncovered for 15 minutes, serve hot.