Portobello Mushrooms Stuffed with Wild Rice, Edamame and Crunchy Seed Crust with Warm Roasted Pepper Sauce
An original dairy-free main dish: roasted portobello mushrooms filled with a savory mixture of wild rice, edamame, onion, and herbs, finished with a crunchy seed crust and served with a warm roasted red pepper and lemon sauce.
Ingredients
- 4 units (approx. 600 g) large portobello mushrooms (without stalk and limpios)
- 300 g cooked wild rice (cocido and suelto)
- 150 g shelled edamame (descongelado si es congelado)
- 100 g red onion (chopped fina)
- 180 g roasted red pepper (pelado si es casero)
- 10 g garlic (chopped, divided)
- 40 g sunflower seeds (for the crust)
- 30 g pumpkin seeds (for the crust)
- 30 g gluten-free breadcrumbs (for textura crujiente)
- 15 g fresh parsley (chopped)
- 1 unit lemon (zest fina and 30 ml/2 tbsp of zumo, divided)
- 45 ml olive oil (divided)
- 15 ml tamari (or sauce of soja without gluten)
- 2 g ground cumin (divided)
- 2 g smoked paprika (divided)
- 5 g Dijon mustard (for the sauce)
- 5 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 60 ml water (for aligerar the sauce si hace falta)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.
- 2
Place the portobellos cavity-side up. Brush them with 1 tablespoon olive oil, half of the salt, and a little black pepper. Roast for 12 minutes at 220 °C / 425 °F so they release some of their moisture.
- 3
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Add half of the chopped garlic, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika, and cook 30 seconds more.
- 4
Stir in the cooked wild rice, edamame, parsley, lemon zest, 1 tablespoon lemon juice, and tamari. Cook for 2 to 3 minutes, stirring, until the filling is well combined and heated through. Taste and adjust with a little salt and pepper.
- 5
In a small bowl, mix the sunflower seeds, pumpkin seeds, gluten-free breadcrumbs, 1 teaspoon olive oil, and a pinch of salt to make the crunchy topping.
- 6
Remove the portobellos from the oven and carefully discard any liquid they released. Fill each mushroom with the wild rice and edamame mixture, pressing lightly. Divide the seed crust over the top.
- 7
Return the stuffed portobellos to the oven and bake for 10 to 12 minutes at 220 °C / 425 °F, until hot and the tops look golden and crisp.
- 8
While they bake, make the warm sauce. Add the roasted red pepper, remaining garlic, 1 tablespoon lemon juice, Dijon mustard, the remaining 1 tablespoon olive oil, the remaining 1/2 teaspoon cumin, the remaining 1/2 teaspoon smoked paprika, and the water to a blender. Blend until smooth.
- 9
Transfer the sauce to a small saucepan and warm it over low heat for 2 to 3 minutes without boiling. Adjust with salt and black pepper to taste.
- 10
Serve the warm sauce under or over the stuffed portobellos. Finish with any remaining parsley and a little extra lemon zest if desired.
Chef tips
If the wild rice is freshly cooked, let it cool for a few minutes so the filling stays fluffy. For an even crunchier texture, lightly toast the seeds in a skillet before making the topping.
Substitutions
You can replace wild rice with a mix of brown and red rice. Edamame can be swapped for green peas, though the flavor will be sweeter. If you do not have tamari, use soy sauce, noting the dish may no longer be gluten-free.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Roasted Cabbage Wedges with Rosemary White Beans, Soft Polenta, and Warm Apple Mustard Vinaigrette
60 min
Roasted Cabbage Wedges with Lemon Quinoa, Spiced Chickpeas, and Roasted Garlic Tahini Cream
60 min
Hasselback Sweet Potatoes with Rosemary White Beans, Balsamic Mushrooms and Green Tahini Sauce
75 min
Roasted spaghetti squash with tomato lentil stew, olives, and crunchy almond topping
65 min
Warm Green Bean and Baby Potato Tray with Citrusy Tofu, Capers Vinaigrette, and Toasted Almonds
55 min
Hasselback Sweet Potatoes with Cumin Black Beans and Pepita Lime Chimichurri
60 min