This is one of my favorite healthy comfort foods. It's really pretty quick to make though there are more steps involved than the normal one or two I like to take when cooking - think: "open microwave, stick in Trader Joes dinner." But it's totally worth it (and much better than anything you just heat and serve)! I used to make this a lot when I was a vegetarian. I simply used "fake meat" instead of animal meat - in fact I still do that with this recipe because fake meat has it's own yumminess. I swear!
You will need all the ingredients labeled in the top image. You will also need:
- Lean Ground Turkey (ground lamb, chicken, beef or meat substitute works too!)
- Wild rice (or brown, or white)
- Spices (see below)
- Fresh Mozzarella or another melty cheese of your choice. I love to add a dollop of cottage cheese on the side of this. Sadly I didn't have any for this one but it gives it a really wonderful freshness.
What to do:
Turn on your oven to 350 and start your rice. First I chop up all my veggies. Just put the chives to the side because those will go on top. Sautee all your veggies and meat up, spice to your taste. I use a little cumin, tarragon, parsley, salt, pepper, garlic and a squeeze of lemon. While those are cooking prepare your mushrooms. I lightly wash them and break or scoop out the stems. Just be careful - they are delicate!
Once my meat and veggies are done I mix in a little bit of the rice with it. I then scoop my mixture in the underneath side of your mushrooms. You can arrange them on a baking sheet or other oven safe dish. Then I place a fresh slice of cheese on top and bake for about 10 minutes. We are just baking the mushrooms and melting the cheese here so as soon as the mushrooms look done you can take it out.
Top with fresh chives and sprig of parsley. Serve with a slice a lemon and rice. (and that dollop of cottage cheese if you have it)
*Note: this is the type of recipe where just about everything is optional! Don't like mushrooms? Try bell peppers. Don't like rice? Try quinoa. Don't have a spring of parsley? Who cares!