Portobellos Casserole with Wild Rice
Ingredients for Mushrooms:
4 portobello mushrooms slice
Pinch each salt and pepper
2 tsp (10 mL) olive oil
2 shallots, diced
2 cloves garlic, minced
1/2 tsp (2 mL) fresh thyme
10 cups (2.4 L) packed baby spinach, chopped
1/4 cup golden raisins
100 gr crumbled Light feta cheese
100 gr shredded part-skim mozzarella cheese
100 gr shredded smoked cheddar
10 gr sliced natural almonds
Mixed Lemony Rice:
1 cup (250 mL) wild rice blend
1/4 tsp (1 mL) salt
2 tbsp (30 mL) chopped fresh chives
4 tsp (18 mL) lemon juice
Lemon Yogurt Sauce:
1/2 cup (125 mL) 2% plain yogurt
1 tbsp (15 mL) chopped fresh parsley
1/2 tsp (2 mL) grated lemon zest
Mixed Lemony Rice: In large saucepan, cook rice with salt according to package directions. Stir in chives and lemon juice.
Meanwhile, arrange mushrooms, on lightly greased rimmed baking sheet. Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper.
Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese. Spoon onto the mushrooms. Sprinkle with mozzarella,smoked scheddar cheese and almonds. Bake until cheese is melted and almonds are browned.
Lemon Yogurt Sauce: In bowl, stir together yogurt, chopped fresh parsley and lemon zest. Serve with mushrooms and rice.