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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
- 1/4 cup wild rice
- 2 tablespoons olive oil, divided
- 1/3 cup shallots, minced
- 3 pieces cloves garlic, minced
- 1 1/2 cups 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.
- This recipe was entered in the contest for Your Best Mushrooms
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