Marinated Stuffed Portabella Mushrooms

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 portabella mushrooms, stems removed and reserved for stuffing
• 1/2 cup chicken broth
• 1/2 cup honey
• 1 cup red wine
• 3 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1 cup olive oil
• 2 tablespoons chopped fresh herbs (sage and thyme worked well)
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon olive oil
• 1/2 lb ground chicken (or turkey)
• 1 1/2 cups hot cooked brown rice
• 1 tablespoon chopped sage
• 1/2 cup diced celery
• 1 small onion, diced
• 2 cloves garlic, minced
• 6 tablespoons parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 with a damp cloth or paper towel, wipe the portabellas to clean them.
• 2 remove the stems, chop and set aside.
• 3 mix all of the marinade ingredients together and place into a ziplock bag.
• 4 add the mushroom caps and seal.
• 5 arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
• 6 to make the stuffing, begin heating olive oil in a large skillet.
• 7 add reserved mushroom stems, onions, celery and garlic.
• 8 cook until veggies start to soften a bit.
• 9 add chicken and cook until done, about 5 or 6 minutes.
• 10 stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
• 11 if it is a little dry, you can mix in a tablespoon or so of broth or wine.
• 12 remove portabellas from the ziplock bag and discard remaining marinade.
• 13 with a paper towel, pat the portabellas to remove excess moisture.
• 14 turn them over so that the gill sides are facing up and place in an oven safe pan.
• 15 stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
• 16 sprinkle the remaining 2 tablespoons of parmesan on top.
• 17 pour the chicken broth in the bottom of pan.
• 18 bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.