2 Large Portabello caps with the stems.
2 Cups of Brown Rice Cooked
1/4 Cup chopped Red Pepper
1/4 Cup chopped Green Pepper
1/2 Cup chopped white onion
1/2 Cup chopped celery
1 TBSP of minced Garlic
1 TBSP of Dried Parsley
1 TBSP of Dried Basil
1/2 tsp of fresh cracked pepper
1 Can of Vegetable Broth - Read the ingredients - Homemade is my choice.
Cooking Spray of Choice remembering the guidelines
Directions:
1. Preheat oven to 350 degrees
2. Wash Portabella Caps and dry. Remove the stems chop them and set aside.
3. Spray the caps lightly just enough to get a light coating that soaks into the cap and looks like it isn't there - it should still look dull, not shiny.
4. Place them cap side down on the oven rack. Set timer for 8 minutes. Remove portabellas from the oven and put in a 9X9 Baking dish when the timer goes off.
5. Over medium heat (5 on my oven), spray skillet with cooking spray, add garlic and simmer just until you can smell the garlic aroma.
6. Add Onion, Celery and Peppers, sauteeing for about 5 minutes add the chopped mushroom stems, brown rice, half the broth, dried herbs and cracked pepper turn down to medium (4) and simmer for about 5-8 more minutes covered.
7. Spoon the rice over the portabellas in the baking dish, pour in the other half of the broth and cover with aluminum foil.
8. Bake for 25 minutes.
Portabello Bake - Phase I
