Side shot of one Fresh Herbed Portobello mushroom stuffed with brown and wild rice.

Fresh Herbed Portobellos with Brown and Wild Rice

Recipe adaptation courtesy of the California Wild Rice Advisory Board. Created by Chef John O'Toole Atlantic Culinary Academy Excellent with a green salad for lunch or use smaller portabellas and serve as appetizers

  • Servings
  • Serving Size
    1 mushroom


  • 8 large Portobello mushroom caps (about 2 lbs. total)
  • 3 tablespoons canola oil
  • ¾ teaspoon salt, divided use
  • 12 slices center cut bacon
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • 3 cups cooked brown rice
  • 1½ cups cooked wild rice
  • ¼ cup scallions, thinly sliced
  • ¼ cup fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh thyme, chopped
  • ¾ cup Parmesan cheese, finely shredded
  • ½ teaspoon black pepper


  • Preheat oven to 375 degrees F.
  • Clean mushroom caps with a damp paper towel. Cut off stems from mushroom caps; rinse stems under cold water. Coarsely chop stems and set aside. Use a spoon to scrape out and discard gills from mushroom caps. Brush the oil over mushroom caps; place gill-side up on a baking sheet; sprinkle with ¼ teaspoon salt and bake 10 minutes or until tender and releasing juices.
  • Meanwhile, heat a large skillet over medium-high heat, cook the bacon until crisp, about 5 minutes, turning occasionally; remove from pan and set aside. Discard all, but 2 tablespoons bacon grease. Add the chopped mushroom stems to the hot grease and sauté for 1 minute. Add the onion and cook 3 minutes or until browned on edges. Add the garlic and cook 30 seconds, stirring constantly. Stir in the wine; cook 2 minutes or until reduced slightly and glossy, scraping bottom of skillet to remove particles. (Note: There will be some liquid remaining). Remove from heat.
  • Chop the bacon and stir into the onion mixture with the brown rice, wild rice, scallions, basil, oregano, thyme, ½ cup cheese, ½ teaspoon. salt and pepper.
  • Spoon equal amounts of the rice mixture on top of each mushroom. (Note: It will be very full.) Sprinkle evenly with the remaining ¼ cup cheese and bake 10 minutes or until cheese melts slightly.

Nutrition Facts

  • Serving 1 mushroom
  • Calories 280
  • Total Fat 15g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 580mg
  • Carbohydrates 26g
  • Dietary Fiber 2g
  • Sugar 2g
  • Protein 10g