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Wheatberry Pilaf and Goat Cheese Stuffed Portobello Mushrooms

I made the Wheatberry Pilaf, with the following modifications, then stuffed it in mushroom tops, and baked them at 375ºF until the tops were brown and the mushrooms soft:

1) I substituted soft goat’s cheese for feta cheese
2) I topped with parmesan cheese, a sprinkling of paprika, and a drizzle of olive oil

Yum.

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Wheatberry Pilaf and Goat Cheese Stuffed Portobello Mushrooms

I made the Wheatberry Pilaf, with the following modifications, then stuffed it in mushroom tops, and baked them at 375ºF until the tops were brown and the mushrooms soft:

1) I substituted soft goat’s cheese for feta cheese
2) I topped with parmesan cheese, a sprinkling of paprika, and a drizzle of olive oil

Yum.

Leave a Reply

Your email address will not be published. Required fields are marked *

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