Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette

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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!

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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.

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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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Even though there are only two of us I still made the whole recipe. What a wonderful recipe! I couldn't find piquillo peppers here in Dawsonville, GA so I roasted one long Ancient Sweet from Costco. Making the wild rice is so easy, it seems a shame to skip this step. The flavors are so grand together! I think the leftover pilaf would be great with pork chops on the grill or steak on the grill. The dressing can go on any green salad. Thanks Bobby!

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What other peppers can I use besides the piquillo peppers I can not find those is there something similiar in taste?

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I found the piquillo in a jar by the jarred red peppers. This was really good! I must admit, I used a boxed rice pilaf (sorry Bobby!b/c it was on my shelf. My husband, who likes to always have meat, gave this 2 thumbs up. And, like another reviewer, I will be using this vinagrette with other meals. It would be awesome on fish, or a pasta dish. Try it!

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I just made these for thanksgiving and they were delicious (even better the next day for lunch. I made the rice and sauce a little in advance, as there were dozens of other dishes being cooked, ane when the sauce solidified a bit I just added some hot chicken broth and blended again.
The only thing? They are a little funny looking, the sauce is bright orange so with the spiky wild rice it looked sort of like a sea urchin.
All in all absolutely great, the sauce is a must that could easily be used on fish, vegetables, even pasta

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My neighbor and I decided to have a new recipe party and this turned out GREAT. The rice was perfect in the grilled portobellos, the recipe went exactly as it was written and we had a really fun time and the taste was out of this world - all you would expect from an Iron Chef. The toasted almonds on top, the sauce........only thing? In a pinch we couldn't get the picuillo peppers and had to use roasted red peppers instead, but otherwise it was perfect. I haven't had those peppers, so we didn't know the difference.

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I made this for a dinner party. It was a big hit. Easy to make. The sauce is a must....it really makes the recipe.

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This is mouth watering. I made a wee mistake and bought hot jalepeno roasted peppers instead but it was a nice touch.
This is very good and also a good dish for vegans