Wild Rice, Barley, And Zuchinni Stuffed Mushrooms

• 1/4 cup wild rice
• 2 tablespoons olive oil, divided
• 1/3 cup shallots, minced
• 3 pieces cloves garlic, minced
• 1 1/2 cups beef stock
• 1/2 cup merlot
• 8 ounces portabella mushrooms, or other stuffing mushroom of your choice
• 1/2 piece 1/2 small red pepper, diced
• 1/4 cup zuchinni, grated
• 1 teaspoon each salt and pepper
• 1/2 teaspoon thyme
• 8 tablespoons crumbled blue cheese

1. In a strainer rinse rice well under cold water, drain well.
2. Heat 1 tablepoon of the olive oil , saute onion until translucent, addd barley, rice, and garlic. Cook 1 minute.
3. Add the beef broth and merlot, bring to a boil, then reduce heat to a low simmer and cook for 1 hour.
4. Clean mushrooms with a damp paper towel, remove stems, and microwave for 3 minutes to cook a little. Chop stems.
5. Add sweet red pepper, chopped mushroom stems, zuchinni, seasonings, cook and stir 6 minutes.
6. Add the pepper mixture to the rice mixutre.
7. At this point cover and chill or cook immediately, if you wait til it chills, it does stick together better t hough.
8. Pre heat oven to 350u0b0
9. Stuff mushrooms with rice mixture
10. top each mushroom with crumbled blue cheese
11. Bake uncovered for 15 minutes, serve hot.

wild rice, olive oil, shallots, garlic, beef stock, merlot, portabella mushrooms, red pepper, zuchinni, salt, thyme, blue cheese

Taken from food52.com/recipes/11046-wild-rice-barley-and-zuchinni-stuffed-mushrooms (may not work)