Photo: Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe
Ingredients
- 8 medium-sized portobello caps
- Olive oil
- Salt and pepper
- Wild Rice Pilaf, recipe follows
- Piquillo Pepper Vinaigrette, recipe follows
- 1/3 cup sliced almonds, toasted
Directions
Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
Wild Rice Pilaf:
- 1 1/2 cups wild rice
- 3 cups chicken stock, plus 1/2 cup
- 2 cups water
- Salt
- 2 tablespoons olive oil
- 1 Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup dry white wine
- 2 teaspoons finely chopped fresh thyme leaves
- 2 teaspoons finely chopped fresh rosemary leaves
- Freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.
Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.
Piquillo Pepper Vinaigrette:
- 5 piquillo peppers, chopped
- 1/2 small red onion, coarsely chopped
- 8 cloves roasted garlic, peeled
- 1/4 cup aged sherry vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
- 1/2 cup canola oil
Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
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By Stan J Seattle
Kenmore, WA
on April 09, 2013
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Made this recipe as a side dish for a birthday dinner; the unanimous reaction was that this is a spectacular dish. The stuffing held together very well and was rich and savory. The piquillo vinaigrette was very bright and crisp, contrasting with the stuffing in a perfect way. The surprise for everyone was the flavor component of the toasted almond slices on top. The almonds take this recipe from very good to damn near perfect.
Just a couple criticisms: the amount of wild rice is just too much for 8 portobellos. I used one cup of wild rice and still had enough stuffing for 2-3 more mushrooms. The same goes for the piquillo vinaigrette – there’s enough for another 4-6 mushrooms. That being said, the leftovers did disappear within a day or so!
This is an excellent recipe.
P.S. Please – don’t use roasted red peppers for this dish. The roasted piquillo peppers in a jar taste nothing like roasted red bell peppers. For crying out loud, you can buy them from Amazon!
By Gretchen in Indy
Indianapolis, IN
on December 25, 2009
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I'm always on the lookout for dishes that will wow my vegan guests, and this one truly does. Simply substitute vegetable stock (home made is really worth the effort for the chicken broth. This dish looks beautiful and the vinaigrette is a masterpiece. The pilaf is also terrific. I was able to find the piquillo peppers in the Italian section of my grocery store, but roasted red peppers would work if necessary.
By Riverstwo
Chesapeake City,
on November 26, 2009
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This recipe did take very long to make because of the number of steps involved but the outcome was excellent. I could not find piquillo peppers in Maryland or Delaware and I search and called everywhere. Evidently these are from Spain and Mexican food markets don't carry them. I finally decided to go to a Spanish Tapas restaurant, saw them on the menu and asked if they carried the peppers at which time they said YES and sold me a bottle. These come in jars and have a smoky piquant red pepper flavor, but you could probably use roasted red peppers in a pinch. Although the piquillo pepper does give this dish a distinct taste. It is a beautiful presentation. I agree with another taster to cut down on the roasted garlic, I cut back to 5 vs. 8 and it was still a bit powerful. And I love garlic, being italain. I toasted the pecans in a dry pan w a little tiny bit of sugar and just a few drops of butter. Remember to cook the wild rice with a liid on and to add water after the stock is used up. I used 1/2 wild and have brown rice and it was outstanding! Great recipe. . . .
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