Stuffed Mushrooms

Ingredients

mushrooms - white - 8

EVO - 2 tbsp

arborio rice - 1/4 cup (uncooked)

walnuts - 4 tbsp

garlic - 1 clove chopped

green onion - 2 scallions

vegi or chicken stock - 21/4 cup

Directions

Prepare rice - heat olive oil in pan on medium / high, add rice and stir to coat. Cover rice with 2 cups of stock and bring to boil in covered pot. You may want to double your amount of rice to have extra for the week.  Let rice simmer on medium / low until tender.  Add stock as needed to keep rice covered and to prevent sticking to pot. Keep pot covered. Once the rice has absorbed all liquid to desired tenderness, cover and set aside.

Set oven to 400 degrees.

Wash and remove stems (keep the stems), then set aside. Place mushroom tops stem side up on a nonstick baking sheet, then place in oven for seven minutes. Water will pool inside the belly of the shroom where the stem once was. Remove mushrooms, let cool, then pour the water out from inside each.

Cut tough ends from washed shroom stems.

Filling - in a nonstick skillet, simmer garlic and 1/4 cup of stock on medium heat. Finely cut stems and add to skillet. Stir until stems are tender (1 minute). Add Rice, onion, and walnuts.  Stir evenly and remove from heat.

Spoon filling into each mushroom, then garnish with nuts and onion to serve,

Serves four

Cook time is 40 mins.