Mushrooms stuffed with rice and greens

I actually followed a recipe for this week's blog. I took the recipe from a book entitled: 'Cider Beans, Wild Greens and Dandelion Jelly'. I sent a copy of this book to my son John. The author, Joan E. Aller, lives on a dirt road surrounded by the Appalachian mountains. She lives a life that many of us dream of. A life of simplicity, serenity and comraderie with both humans and animal life. She has researched the history of the Appalachians and has compiled many recipes from the mountain folk as well as from many Inns and Restaurants. The recipe that I chose is presented in the book as an appetizer, but I thought that it would be a great entree. It was very tasty, but I think that a light coating of olive oil and balsamic vinegar on the mushrooms before stuffing them would have added a nice zing to the dish. The greens on the side of the dish are fiddleheads seasoned with salt, pepper and soy margarine. No, I did not forage these, but would like to have done so. The yellow vegetable is summer squash steamed with dill.

Mushrooms stuffed with rice and greens

2 tsp. olive oil

1 sm. onion, chopped

2 garlic cloves, minced

4 cups of greens (I used baby spinach)

1 cup cooked brown rice

1/2 cup roasted bell pepper

4 lg. portobello mushrooms, stems discarded

1/2 cup prepared hummus

3 roma tomatoes

1/4 cup soy parmesan like cheese

1/4 cup chopped walnuts

Saute onion until soft. Add garlic and greens.

Cook, stirring occasionally, for 5 minutes

Remove from heat and add rice and roasted peppers.

Place mushrooms, gill side up, on a rimmed baking sheet.

Spread with the hummus and spoon the rice mixture

over the top, spreading to edges.

Arange the tomato slices on top and sprinkle with parmesan

and walnuts.

Bake in 400 degree preheated oven for 25 - 30 minutes.

Let stand for 10 minutes before serving.