Stuffed Shiitake Mushrooms
|Jasmine brown rice||480 Milliliter (2 Cups)|
|Water||960 Milliliter (4 Cups)|
|Shiitake mushrooms||2 Pound (Fresh Or Regular, 910 Gram)|
|Olive oil||2 Teaspoon (10 Milliliter)|
|Butter||15 Milliliter (1 Tablespoon)|
|Red onion||180 Milliliter, finely chopped (3/4 Cup)|
|Green pepper||240 Milliliter, cored, seeded and finely chopped (1 Cup)|
|Dried basil||2 Teaspoon (10 Milliliter)|
|Non fat cream cheese||75 Milliliter (5 Tablespoons)|
|Fresh parsley||1 Tablespoon|
|Fresh parsley||1 Teaspoon|
Cook rice in water as directed.
Clean the mushrooms; discard the stems if using shiitake mushrooms.
In large skillet, saute the mushrooms in olive oil and butter until golden brown on both sides; set aside.
Saute onion, green pepper and basil until the onion is golden.
Stir in rice, cream cheese, salt and pepper.
Preheat oven to 350°F (180°C).
Arrange mushrooms, rib side up, on a rimmed cookie sheet.
Divide the rice mixture among the mushrooms.
Bake just until the mushrooms are reheated, about 10 minutes.
Top each with a parsley sprig, if desired.