Foody Goody Treats

Recipe Spotlight – July 5, 2012

Posted on: July 5, 2012

Here’s a great side dish for your next meal… it combines the wonderful flavor of New Orleans with yummy mushrooms!

Jambalaya Stuffed Portabellas
Provided by Wildtree from Warwick, RI
SERVINGS: 5

INGREDIENTS:
2 ½ cups water
1 1/2 tablespoons Wildtree Vegetable Bouillon Soup Base
1 box Wildtree Jumpin’ Jambablya
5 portabellas, stems and gills removed
3 tablespoons Wildtree Roasted Garlic Grapeseed Oil
1/2cup panko
1/2 cup shredded parmesan

PREPARATION:
In a medium saucepan combine the water and Vegetable Bouillon; bring to a boil. Once boiling add the contents of the Jumpin’ Jambalaya box. Cover, reduce heat to medium, and cook for 10-15 minutes or until rice is tender and liquid is absorbed; stir occasionally. Meanwhile preheat oven to 350 degrees F. Place cleaned portabella caps in a baking dish. Brush the insides using 2 tablespoons Grapeseed Oil. In a small bowl combine the panko, parmesan, and remaining 1 tablespoon Grapeseed Oil; set aside. Divide the cooked Jambalaya among the 5 mushroom caps. Top each cap with the panko mixture. Bake for 25-30 minutes or until mushrooms are knife tender and panko topping is golden brown.

To purchase these items click here


Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: