Stuffed Mushrooms with Brown Rice, Red Pepper, Carrots and Onion
Stuffed Mushrooms with Brown Rice, Red Pepper, Carrots and Onion are an easy appetizer for game days.
Equipment
- 1 saucepan
- 1 vegetable grater (for carrots)
- 1 pot with lid (to cook brown rice)
- 1 paring knife
- parchment paper
- baking pan
Ingredients
- 24 fresh white mushrooms
- 1/3 cup grated carrot
- 1/2 cup chopped onion
- 1/4 cup chopped red pepper
- 1/2 cup short grain brown rice You could also use quinoa.
- 3/4 cup beef broth You could also use vegetable broth.
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 tablespoons fresh mint, chopped optional
- 3 tablespoons olive or avocado oil
Instructions
- In a pot, bring one cup of water to a boil, add short grain brown rice, turn heat down low and cook for about 15 minutes or until water is absorbed.
- Cut stems off mushrooms and chop stems into small pieces.
- In a large frying pan, saute chopped mushroom stems, onion and grated carrot in 3 Tablespoons of olive or avocado oil until veggies are a bit crisp.
- Add minced garlic, cumin and coriander to pan and stir for 1 minute. Add broth and bring to a boil.
- Add cooked brown rice and let cook for a few minutes so rice absorbs broth.
- Remove pan from heat and let stand, covered, for 5 minutes or until broth is absorbed.
- Turn oven on to 400 degrees F.
- Stuff filling into mushroom caps and top with chopped fresh mint if using.
- Place mushrooms on a baking sheet lined with parchment paper and bake at 400 degrees F for 13-15 minutes or until mushrooms are tender.