Pancetta Pecorino Wild Rice Stuffed Portobellos
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • Wild rice
  • 3 cups vegetable broth
  • 1 cup wild rice
  • 1 tablespoon olive oil
  • 2 dried bay leaves
  • 1 shallot, minced
  • 1 garlic clove, minced
  • Mushrooms
  • 4 portobello mushrooms
  • 100 g (1/4 lb) pancetta
  • ½ cup carrots, finely grated (2 small)
  • ½ cup pecorino romano, finely grated (or parmesan)
  • 2 teaspoons fresh sage, chopped finely (6 leaves)
  • Optional: fresh parsley, thinly sliced
DIRECTIONS:
  1. *The rice mixture can be made in advance then refrigerated overnight or for the day until needed*
  2. Heat the oil in a large pot on the stove over medium high heat. Add in the shallot and garlic and sautée until softened, fragrant and starting to brown, around 3-4 minutes. Add in the broth, rice and bay leaves and cook according to package directions. Usually it is brought to a boil, then the heat is turned down to medium low and it is left to simmer with a lid on for around an hour.
  3. When there are around 15 minutes left on the rice preheat the oven to 350°. Next set up a large skillet over medium heat for the pancetta. Once it is warm, place the pieces individually onto the surface of the skillet, without overlapping. Cook for around 5-8 minutes, depending on thickness, until golden brown, flipping with tongs as needed. Remove and place on paper towel to absorb the excess oil then set aside to cool.
  4. Prepare the mushrooms by washing them then cutting off the stems and scooping out the gills. Set them bottom side up in a roasting pan, on a wire rack if available.
  5. Once the rice is done, it should be soft and all the liquid should be absorbed, add in the carrots, cheese and sage. Add in the pancetta, breaking it into small bits as you go then mix it all together and spoon into the mushroom caps. Place in the oven and bake for 25 minutes. Serve hot with the option of a sprinkle of sliced fresh parsley.
Recipe by Love from the Land at https://www.lovefromtheland.com/pancetta-pecorino-wild-rice-stuffed-portobellos/