Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese

• 2 Tbs. olive oil, divided
• 1 small onion, finely chopped (1 cup)
• 6 oz. button or white mushrooms, chopped (1 1/2 cups)
• 1 clove garlic, minced (1 tsp.)
• 1/4 tsp. salt
• 1 cup cooked wild rice
• 2 oz. herbed goat cheese, crumbled ( 1/2 cup)
• 4 large portobello mushrooms, stems and gills removed
• 12 cherry tomatoes, halved
• 2 Tbs. lemon juice
• 4 tsp. fine breadcrumbs, divided
• Chopped fresh parsley, for garnish

1. Preheat oven to 425F.
2. Coat baking sheet with cooking spray.
3. Heat large, deep skillet over medium heat.
4. Add 1 Tbs.
5. oil, and swirl to coat pan.
6. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often.
7. Stir in button mushrooms, garlic, and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of liquid is evaporated, stirring frequently.
8. Stir in rice, and cook 1 to 2 minutes longer, or until heated through.
9. Remove from heat, and stir in goat cheese.
10. Fill each portobello with about 1/3 cup filling mixture.
11. Toss tomatoes with lemon juice in bowl, and lay tomato halves cut-side up over tops of filled portobellos.
12. Place stuffed portobellos on baking sheet greased with remaining 1 Tbs.
13. oil, and sprinkle each with 1 tsp.
14. breadcrumbs.
15. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden.
16. Sprinkle with parsley.

olive oil, onion, button, clove garlic, salt, rice, goat cheese, portobello mushrooms, cherry tomatoes, lemon juice, breadcrumbs, fresh parsley

Taken from www.vegetariantimes.com/recipe/mushroom-stuffed-mushrooms-with-wild-rice-and-goat-cheese/ (may not work)