Brown Rice Stuffed Portabella

Instead of stuffing peppers - I like to stuff mushrooms as a main meal. You can use this stuffing in pepper or zucchini as well.

• Ready In: 1 hr 10 mins
• Yields: 4 Caps

Ingredients

• 2  teaspoons olive oil
• 1  cup onion, diced
• 1  cup carrot, shredded
• 5  garlic cloves, minced
• 1  cup brown rice
• 1⁄4 cup pine nuts
• 2  cups vegetable broth (preferably mushroom)
• 1⁄4 cup raisins
• 1  teaspoon cumin
• 4  portabella mushrooms

Directions

1. Preheat oven to 400.
2. In a medium sauce pan over medium heat, sautee onion, carrot and garlic in olive oil for 5 minutes.
3. Add brown rice and pine nuts and saute for another 5 minutes.
4. Add broth, raisins and cumin. Cover and simmer for 30-40 minutes.
5. Stuff mixture evenly into portabello caps.
6. Bake for 20 minutes at 400.