Black Rice Stuffed Portobello Mushrooms

Instructions

1. 1

   Rinse Agriko black rice under cold water until the water runs clear. In a medium saucepan, bring vegetable broth to a boil, add black rice, reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed. Set aside.

2. 2

   While rice cooks, preheat oven to 400°F (200°C). Clean Portobello mushroom caps with a damp cloth, gently scrape out dark gills with a spoon, and brush both sides with 2 tbsp olive oil. Place gill-side up on a baking sheet.

3. 3

   Heat remaining 1 tbsp olive oil in a small skillet over medium heat. Sauté minced garlic and red onion for 1-2 minutes until fragrant, then add diced red bell pepper and cook for another 2 minutes.

4. 4

   In a mixing bowl, combine cooked black rice with the sautéed vegetable mixture, soy sauce, and sesame oil. Gently fold together until well combined, taking care not to break the grains.

5. 5

   Spoon the black rice mixture evenly into the prepared mushroom caps, mounding gently. Roast in preheated oven for 15-18 minutes until mushrooms are tender and filling is heated through.

6. 6

   Remove from oven, sprinkle toasted sesame seeds over each mushroom cap, and let cool for 2 minutes before serving. Serve warm as an elegant appetizer or light snack.