Stuffed Portabello Mushrooms

• 2 Large Portabello Mushroom Caps
• 1/2 cup dry orzo pasta
• 1/2 cup jasmine rice
• 1/2 cup pine nuts
• 3 full bunches fresh spinach
• 2 full bunches fresh basil
• 3 TBSP extra virgin olive oil (I used a garlic one that added some really great flavor to this dish.)
• 4 sprigs fresh thyme
• 1/4 cup sweet Marsala wine
• 2 Tbsp Fresh Lemon Juice or citron (for those of you that want to spend the money on citron.)
• 8oz Tofutti cream cheese
• 2 fresh tomato slices
• 2 slices vegan Munster (the vegetable protein one not the soy one, it doesn't melt right.)

1. preheat oven to 300
2. In a saute pan brown rice. orzo, and pine nuts, remove from heat and set aside. in the same pan add olive oil, spinach, basil, and thyme, reduce to liquid state strain any solids left and run through a food mill, food processor, your kitchen tool of choice. (I used my magic bullet) add back to pan. add the Marsala wine simmer for about 10 min on low heat add the cream cheese stir till the cream cheese and the wine melt together and are creamy. Add the rice and lemon juice cover and cook in low heat 20min or until all liquid is gone and the rice and orzo is cooked. Set aside to cool.
3. Hollow out your portabello caps leaving only the mushroom top stuff with cooled orzo blend, top with tomato slice and cheese slice bake until mushroom is cooked soft but not too soft.
4. Serve with your favorite salad or vegetable medley. We had it with grilled asparagus salad with raspberry vinaigrette.

mushroom, orzo pasta, jasmine rice, pine nuts, fresh spinach, full bunches, extra virgin olive oil, thyme, sweet marsala wine, lemon juice, cream cheese, tomato slices, munster

Taken from www.epicurious.com/recipes/member/views/stuffed-portabello-mushrooms-50158542 (may not work)