BROWN RICE AND PEPPERONI STUFFED PORTOBELLO


Number of servings: 6

Ingredients:

2 cups uncooked JAZZMEN brown rice
4 cups of water to cook with brown rice
6 large portobello mushrooms
2 tablespoons of butter
1 onion minced
1/2 cup diced pepperoni
1 clove garlic minced
2 tablespoons of minced shallot
3 tablespoons grated parmesan cheese
1/4 teaspoon dried oregano
1 pinch salt
1 pinch ground pepper
3/4 cup of chicken broth

Preparation:

1. Preheat oven to 200℃
2. Remove the mushroom stems and finely chop the stems ; set the portobello mushroom
    caps aside.
3. Melt the butter in a pan over medium heat, add the garlic, onion, shallot,
    pepperoni and mushroom stems and cook until onions are tender. Stir in 2-3 cups of cooked
    brown rice, parmesan cheese, oregano, salt, pepper and chicken broth ; remove from heat
    and allow to cool
4.Stuff the mushroom caps with brown rice mixture and grease baking pan with olive oil or use
    baking sheet. Arrange the stuffed mushroom caps facing up on the prepared baking pan.
5. Bake in the preheated oven 200c for 25-30 mins until filling is hot and mushrooms are
    cooked through.
6. Serve portobello mushroom with a glass of white wine.