Portobello Mushrooms Stuffed with Wild Rice

3 -4 Portobello mushrooms

1 cup cooked wild rice or brown rice or mixture

1 garlic clove, pressed

1/4 cup caramelized onions or scallions

1/4 cup grated parmesan cheese

1/4 cup grated asiago cheese or cheese of choice

1 Tbsp tarragon vinegar or garlic vinegar

1/4 Tbsp chopped almonds

1 cup shredded cheese of choice in lieu of parmesan & asiago

Shredded parmesan as garnish

Mix wild rice, garlic, onions, parmesan cheese, vinegar and almonds together.

Remove stems of Portobello mushrooms and place gill side up on sprayed pan

Add mixture to fill mushrooms evenly

Put ¼ cup of shredded cheese on top of rice mixture or top with shaved parmesan

Bake at 350º for 20 minutes

Western Nutrition Information:

Portobellos contain:  Selenium A mineral known for its antioxidant properties; may play a role in preventing cancer of the colon, prostate, lung, bladder, skin, esophagus and stomach.

Copper: A mineral necessary for producing and storing iron.

Potassium: A mineral which aids in lowering blood pressure.

Chinese Nutrition Information:

Mushrooms in general reinforce the spleen and digestion; support lung; build Qi; strengthen the immune system; resolves phlegm; reduces cholesterol.