8 large portobello (portabella) mushrooms
3 oz extra virgin olive oil
Salt & pepper to taste
¼ lb pancetta, chopped
1 cup onion, ﬁnely chopped
2 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
1 tsp fresh basil, chopped
½ cup white wine
1 ½ cups cooked wild rice
1 ½ cups cooked brown rice
¼ cup scallions or garlic chives, thinly sliced
½ cup Parmigiano-Reggiano, grated
2 Tbsp. Parmigiano-Reggiano for garnish
- Preheat oven to 350°F. Break oﬀ mushroom stems and reserve, then wash the caps if needed. Scrape the gills and discard. Finely chop the stems and set aside for later use.
- Dry the caps and toss them in the olive oil with salt and pepper. Place all the mushroom caps in an ovenproof dish, upside down, and bake for 5 minutes at 350°F.
- Render the pancetta in a sauté pan until crisp; remove from pan and set aside.
- Add the chopped mushroom stems to the hot bacon (pancetta) fat and sauté for 1 minute to cook out water. Add the onion and cook, stirring, until translucent. Add the garlic, thyme, and oregano, basil and sauté for 1 minute.
- Deglaze the pan with the white wine. Reduce until a glaze is formed. There will be some liquid remaining.
- Add the wild rice, brown rice, reserved bacon, scallions, and ½ cup Parmigiano-Reggiano. Mix well and adjust the seasonings with salt and pepper.
- Stuﬀ the mushroom cavity with the ﬁlling. Top with additional Parmigiano-Reggiano, if desired.
- Bake the mushrooms again at 375°F for 8 to 10 minutes or until the tops are lightly browned.
Chef John O’Toole. Recipe and photo provided by the California Wild Rice Advisory Board.