By Laura Bonicelli
- ½ cup slivered almonds
- ½ cup chopped cashews
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 ounces shitake and/or crimini mushrooms (stemmed and sliced)
- salt and freshly ground pepper to taste
- 1 scallions (white and green partly only – chopped)
- 1 cup thyme leaves (chopped)
- 1 cup cooked wild rice (do not overcook)
- 1 cup short grain brown rice (cooked in chicken stock)
- 1 tablespoon Italian parsley (chopped)
- 1/3 cup grated asiago cheese
- 1/3 cup ricotta cheese
- 32 mushrooms, crimini (baby bella) or white mushrooms- stemmed)
- good-quality olive oil
- good-quality balsamic vinegar
Preheat the oven to 350 degrees F. Spread the almonds and cashews in a small baking pan and bake until lightly toasted, 4-5 minutes. Remove from the oven, increase oven temperature to 400 degrees F. Heat the oil in a medium skillet over medium-high heat and add the butter to melt. As soon as the foaming subsides, add the mushrooms and cook until golden brown and soft, 5-6 minutes. Season with salt and pepper to taste. Add the scallions and cook for 1 minute.Add the thyme and cook for 30 seconds.
Reduce the heat and stir in the wild rice and brown rice. Stir in the parsley and the toasted nuts. Cool slightly.Transfer the mixture to a food processor and pulse until chopped, but not fine. Transfer to a bowl and stir in the cheeses. Season to taste.
Spoon out enough filling to fill a mushroom cap generously and press into a ball. Stuff the filling into the caps and place on a baking sheet. Drizzle the mushrooms with olive oil and bake until the filling I golden brown and the mushrooms are soft, 20-25 minutes.
Transfer to a plate and drizzle with balsamic vinegar. Serve warm.
Serves 8, Serving Size: 2 mushrooms