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