Stuffed Portobello Mushrooms
2 teaspoons extra virgin olive oil, divided
1 carrot, finely diced
1 medium onion, finely diced
1/4 green pepper, finely diced
1 clove garlic, minced
1 teaspoon basil
1 teaspoon oregano
1 cup cooked brown rice
salt and pepper, to taste
4 medium portobello mushrooms
1. Preheat oven to 400 degrees F and lightly oil a casserole dish. Heat 1 teaspoon olive oil in nonstick pan over medium heat. Add carrot, onion, green pepper and garlic. Saute until crisp-tender.
2. Stir in basil and oregano. Remove from heat and combine with rice. Add salt and pepper, to taste.
3. Remove stems from mushrooms. Place mushrooms in prepared dish, stem side up. Top with rice mixture, packing down slightly.
4. Brush lightly with remaining olive oil. Bake for 20 minutes.
This recipe can be easily doubled to serve 4 as a main course or 8 as an appetizer.