Stuffed Portobellos with Butternut Squash & Carrot Purée

Portobellos Stuffed with Wild Rice and Roasted Onions
Serves 4
1 cup uncooked wild rice or 3 cups cooked
6 Tablespoons olive oil
2 onions, chopped
2 leeks, sliced
3 ½ oz. shallots, quartered
4 very large or 8 medium Portobello mushrooms
Salt and pepper
4-8 slices of the cheese of your choice (Swiss, provolone, Fontina, Havarti, Muenster or Monterey Jack)
1. Cook rice: Rinse thoroughly. Add to 3 cups boiling water, salted to taste, in a heavy saucepan. Return water to boil; stir. Reduce heat and simmer, covered, 45-50 minutes or just until kernels puff open. Uncover, and fluff with a fork. Simmer 5 additional minutes. Drain any excess liquid.
2. Preheat oven to 400°. While the rice is cooking, put 4 tablespoons of the olive oil in a large bowl and season well with salt and pepper. Toss in the onions, leeks and shallots, and then spread out the oiled vegetables on baking sheets in one layer. Bake for 20 minutes or until well browned.
3. Meanwhile, remove the stalks from the mushrooms and discard. Using the remaining oil and any residue in the bowl, coat the mushrooms with oil and drizzle more oil on top. Season well with salt and pepper.
4. Put the mushrooms in a shallow ovenproof dish and place in the oven with the roasting vegetables. Bake for 15 minutes, or until soft.
5. Drain the rice, if necessary, and toss in the roasted leeks, onions, and shallots and adjust the seasoning of the salt and pepper.
6. Pull the mushrooms out of the oven and turn it up to Broil.
7. Pile the rice mixture generously onto the cooked mushroom bases. Top with a slice of cheese and melt it quickly under a hot broiler. Serve immediately.
Nutrition facts without cheese: Cal: 396, Pro: 7g, Carb: 57g, Fat, total: 15g, Sat fat: 2g

Butternut Squash and Carrot Purée with Mascarpone
1¼ cup water
2 Tablespoons butter
2 teaspoons sugar
¾ lb. carrots, chopped
¾ lb. butternut squash, chopped
Freshly grated nutmeg
2 Tablespoons mascarpone cheese
Salt and pepper
1. Bring the water to a boil in a large saucepan with the butter and sugar. Add the carrots and squash and simmer, uncovered, until the water has all evaporated.
2. Using a blender or food processor, puree the cooked vegetables with a generous grating of nutmeg and the mascarpone.
3. Season well with salt and pepper and serve immediately.

Nutrition facts: Cal: 162, Pro: 2g, Carb: 17g, Fat, total: 10g, Sat fat: 1g

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