Grilled Portobellos Filled With Wild Rice Almond Pilaf And Piquillo Pepper Vinaigrette Recipes

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GRILLED PORTOBELLOS FILLED WITH WILD RICE-ALMOND PILAF AND PIQUILLO PEPPER VINAIGRETTE



Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 26

8 medium-sized portobello caps
Olive oil
Salt and pepper
Wild Rice Pilaf, recipe follows
Piquillo Pepper Vinaigrette, recipe follows
1/3 cup sliced almonds, toasted
1 1/2 cups wild rice
3 cups chicken stock, plus 1/2 cup
2 cups water
Salt
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 cup dry white wine
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
5 piquillo peppers, chopped
1/2 small red onion, coarsely chopped
8 cloves roasted garlic, peeled
1/4 cup aged sherry vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/2 cup canola oil

Steps:

  • Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
  • Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.
  • Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.
  • Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

PORTOBELLO, WILD RICE, AND GIZZARDS



Portobello, Wild Rice, and Gizzards image

Fresh portobello mushroom sauteed with chicken gizzards and baked with wild rice - outstanding family recipe. If you need to cut down the time involved, use instant wild rice.

Provided by CATBRT

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h45m

Yield 6

Number Of Ingredients 9

1 ½ cups uncooked wild rice
4 ½ cups water
1 pound chicken gizzards
1 tablespoon extra virgin olive oil
½ medium red onion, chopped
1 large portobello mushroom cap, chopped
1 clove garlic, chopped
¼ cup sun-dried tomatoes
1 cup grated Parmesan cheese

Steps:

  • Place rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium casserole dish.
  • Place gizzards in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and dice.
  • Heat olive oil in a skillet, and cook the onion, mushroom, garlic, and sun-dried tomatoes until tender. Mix in the cooked gizzards, and cook until lightly browned. Transfer mixture to the prepared casserole dish, and stir in the rice. Top with Parmesan cheese.
  • Bake 20 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 25.2 g, Cholesterol 172.1 mg, Fat 8.6 g, Fiber 2.5 g, Protein 24.3 g, SaturatedFat 3.6 g, Sodium 330.4 mg, Sugar 2.5 g

PESTO-STUFFED GRILLED PORTOBELLOS



Pesto-Stuffed Grilled Portobellos image

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Provided by Larry Short

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 3

Number Of Ingredients 8

6 portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
½ cup shredded Italian 3-cheese blend

Steps:

  • Remove stems from mushrooms and finely chop stems.
  • Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  • Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g

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