The fruity flavors in TeeChia combined with cranberries and apples with wild rice and contrasted with the savory notes of the mushrooms in their marinade makes this dish a really festive main course or side dish that tastes both unique and delicious. First created to please vegetarians at Thanksgiving in lieu of turkey, these stuffed mushrooms are both hearty and satisfying to grace your dinner any time of the year.
6 large Portobello mushrooms with their edges intact
- ¾ cup olive oil
- ¼ cup Tamari soy sauce (wheat free if you are gluten-free)
- 3 tbsp Balsamic vinegar
- 2 tbsp Dijon Mustard, whole grain (with whole mustard seeds)
- 8 large garlic cloves, peeled
- 1 tsp Spike (a popular seasoning found in natural food stores)
- ¼ tsp cayenne
- 1 cup TeeChia Cinnamon Cranberry
- ¾ cup red wine (use leftover red wine like a Chianti or Syrah)
- ¾ cup dried red cranberries, preferably organic and fruit juice sweetened
- 1 cup organic apples, peeled and diced into small cubes
- 2 ½ cups cooked wild rice (cook with mushroom stock instead of water for extra flavor)
- ½ cup shaved Parmesan cheese for topping
- Preheat oven to 350 F
- Cook the wild rice by adding 1 cup wild rice to 3 cups mushroom stock or water in a covered sauce pan. If using water, add a pinch of salt. Cook for approximately 45 minutes until all the water is absorbed. If using a pressure cooker, add only 1 ½ cups stock or water to 1 cup of rice and cook at high pressure for 15 minutes.
Preparing the Marinade:
- Mix together in a large mixing bowl the olive oil, tamari, Balsamic vinegar, mustard, spike and cayenne. Press the garlic cloves through a garlic press and add to marinade. Using a wire whisk, blend all the ingredients together until the marinade is fully emulsified and the oil is mixed into all the other ingredients.
- Wash the mushroom caps to remove any dirt and remove the stems. Don’t let the water get the gills wet though as they can become soggy.
- Put out 2 rectangular Pyrex baking pans for baking the mushrooms.
- Dip the mushrooms, cap side down, into the marinade until the entire surface is coated. Scoop up some of the marinade into the inner gills and place it in the baking pan, cap side down, gills up. Repeat for each mushroom.
- Use your fingers or a rubber spatula to spread the marinade around each mushroom’s gills and center so that all the inner surface is covered. Spoon any remaining marinade into the center of each mushroom.
- Bake the mushrooms for 20 minutes.
- Removed from oven and let sit until the stuffing is ready.
Preparing the Stuffing:
- Mix the TeeChia with the red wine using a wooden spoon until all the TeeChia is wet. Allow it to soak for a few minutes.
- Pour boiling water over the cranberries just until it covers them in a bowl or measuring cup and let them sit for a few minutes.
- Sauté the diced apples in a flat frying pan at a low temperature, stirring occasionally, until soft.
- Add the apples and cranberries, including the water they were soaked in, to the TeeChia mixture.
- Mix with a large spoon until all the ingredients are thoroughly blended together.
- ith a large spoon, scoop a big dollop of stuffing into the center of each mushroom. Spread it around and pat it into a nice mound that completely fills the interior of each mushroom. Repeat for each mushroom.
- Bake the mushrooms again for 10 minutes.
- Add the shaved parmesan cheese to the tops of each mushroom and return to the oven for another 5 minutes until the cheese is melted.
- Serve the mushrooms on a platter. They are very filling so you won’t need much else to go with them besides salad and maybe a vegetable. Enjoy!