Copyright Bluebird Grain Farms
1 cup Potlatch Pilaf, dry
3 cups water or mushroom stock
4 Portobello mushrooms, stems removed
6 teaspoons olive oil, divided
3 teaspoons balsamic vinegar, divided
½ teaspoon salt + more to taste
½ teaspoon black pepper + more to taste
2 medium shallots, diced
2 garlic cloves, diced
1 teaspoon fresh rosemary
2 tablespoons goat cheese plus extra for topping, at room temperature
¼ cup roasted hazelnuts or roasted pecans, chopped
1 teaspoon fresh parsley, diced
Turn the oven on to 375 degrees Fahrenheit.
On the stovetop in a medium size saucepan add 1 cup of potlatch pilaf to 3 cups of water or stock and a pinch of salt. Bring ingredients to a boil, and simmer for 20 minutes, covered. Turn heat off and let pilaf sit, covered, for 5 minutes. Transfer the pilaf to a medium size bowl and cool. This step can be done hours in advance.
While pilaf is cooking, stem Portobello mushroom, and scrape inner gills being careful not to rip the sides of the mushroom. Dice stems and set aside. Line a baking sheet with parchment paper and place mushroom cap size up. Whisk together 2 teaspoons of balsamic vinegar, 3 teaspoons of olive oil and ¼ teaspoon of each salt and pepper. Brush mixture in the interior of the mushroom and around the edges. Set aside.
In a medium size skillet add remaining olive oil and cook the shallots on medium heat for 5 minutes. Add diced stems, garlic, rosemary, and cook for another 3 to 5 minutes. Turn heat off and add the mixture to the pilaf. Add goat cheese (reserve some for topping) and nuts and remaining teaspoon balsamic vinegar. Mix ingredients until thoroughly combined. Salt and pepper to taste.
Divide the pilaf mixture amongst the mushrooms, fill the cavity and bake for 15 minutes. Top with fresh parsley and small crumbles of goat cheese. Serve warm.
*Extra filling can be used to stuff squash, zucchini, or peppers.
** Potlatch Pilaf can be cooked in a rice cooker on the white rice setting.