Portabello Mushrooms stuffed with Lemon Rice
Big old earthy Portabello mushrooms can be like small plates to hold something nice and light in. How about a mound of creamy, lemony rice topped with a thin slice of Swiss or Gruyere cheese to hold it all in?
2 cups cooked rice
4 large Portabello mushrooms
1 small, finely diced tomato
Juice of one large lemon (or two small)
Splash of cream
Salt and pepper to taste
4 thin slices of Gruyere or Swiss cheese
First, cook rice - white rice, brown rice, whatever you like except wild rice. Meanwhile, carefully snap off the stems of the Portabellos (throw away) and wash the mushrooms in cold water, then pat them dry. Start cooking them in a large skillet, cap-side down, in a little olive oil for about 10 minutes.
When rice is done, toss with tomato, lemon juice, cream and salt and pepper. Mound on each Portabello mushroom. Top with cheese slice and continue cooking until heated through and cheese is melted (you may need to cover it at the end). Serves 4.
Now, along with a salad, there's a meal in itself.