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Portobellos Casserole with Wild Rice

Brunch, Main Course | March 12, 2015 | By


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.


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Georgia Bitay