Marinated Stuffed Portobella Mushrooms
  1. 1/2 cup Sue BeeĀ® Honey
  2. 6 portobella mushrooms
  3. 1 1/2 cups hot cooked brown rice
  4. 1 tablespoon chopped sage
  5. 1/2 cup diced celery
  6. 1 small onion
  7. 2 cloves garlic
  8. 6 tablespoons parmesan cheese
  9. 1/2 teaspoon salt
  10. 1/2 pounds ground chicken
  11. 1 tablespoon olive oil
  12. 1 pinch black pepper
  13. 1 pinch salt
  14. 2 tablespoons chopped fresh herbs
  15. 1 cup olive oil
  16. 1 clove garlic
  17. 3 tablespoons balsamic vinegar
  18. 1 cup red wine
  19. 1/2 cup chicken broth
  20. 1/2 teaspoon fresh ground black pepper
  1. With a damp cloth or paper towel, wipe the portobellas to clean them.
  2. Remove the stems, chop and set aside.
  3. Mix all of the marinade ingredients together and place into a Ziplock bag.
  4. Add the mushroom caps and seal.
  5. Arrange the bag so that all of the portobellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
  6. To make the stuffing, begin heating olive oil in a large skillet.
  7. Add reserved mushroom stems, onions, celery and garlic.
  8. Cook until veggies start to soften a bit.
  9. Add chicken and cook until done, about 5 or 6 minutes.
  10. Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
  11. If it is a little dry, you can mix in a tablespoon or so of broth or wine.
  12. Remove portobellas from the Ziplock bag and discard remaining marinade.
  13. With a paper towel, pat the portobellas to remove excess moisture.
  14. Turn them over so that the gill sides are facing up and place in an oven safe pan.
  15. Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
  16. Sprinkle the remaining 2 tablespoons of Parmesan on top.
  17. Pour the chicken broth in the bottom of pan.
  18. Bake uncovered in a 375 degree oven for 10-15 minutes or until the portobellas are done.
Sue Bee Honey