1/cupcooked brown rice or any other grain you have hanging around.
⅓cupScallions chopped coarsely
⅓cupchopped parsley or cilantro
salt +pepper
sauce
5oz.roasted red peppers
¼cupheavy cream
1oz.water
3oz.smoked gouda cheese grated
2tspwhole grain dijon mustard
S + P
Garnish’s
roasted red peppers diced
avocado diced
Yogurt
Maldon salt
Instructions
Mushrooms
Gently remove stem and gills from mushrooms, chop them a little. Season the mushroom caps with salt and pepper and drizzle with olive oil .Place them in a microwave safe dish , cover and microwave 2 to 3 minutes or until steaming hot and appear to be cooked. Heat a Tbls of olive oil in a small pan add shallot and garlic .Cook one minute . Add gills and stems cook 2 minutes. In a medium bowl add together the potato , rice , bread crumbs, ingredients from pan , scallions + parsley. Season with salt and pepper. Toss lightly. Create balls of this mixture and mound on top of your mushroom caps. Place the caps in an oiled baking dish and bake 20 minutes in a 375 degree oven . Top with remaining cheese and pop under broiler for a few seconds.
Coulis
In a blender puree roasted peppers , heavy cream + water , pour into a small sauce pan add 1 1/2 oz . cheese , gently heat until cheese is melted ,add mustard season w/ salt and pepper. Set aside.
To plate
Spread some of your coulis around the plate, place a mushroom cap in the center , then surround it with all your garnish’s . Sprinkle a little salt on the avocado.