The idea for this recipe came to me when I was thinking back to summer of 2020 when we bought some large portobello mushrooms to marinate and grill. We had tried grilled mushrooms in the past, but these in particular really rocked our world. They were so juicy, with a tender & chewy texture that was complemented with a nutty, umami flavor; it was like totally rediscovering mushrooms.
Since then, we have grilled & roasted many portobello mushrooms to varying degrees of success, but one thing sticks out when reflecting on what makes a great roasted portobello – where it is from. The best batches of roasted mushrooms all seemed to have been bought from Costco. Costco typically has good produce, but the mushrooms in particular, are much larger than what we can find in the local grocery store and thus make a much heartier roasted mushroom. So for this recipe, it is well worth the time to get high quality, large portobello mushrooms. It will give the dish fantastic flavor & texture which may not be as good with inferior mushrooms.
However, other than taking the time to find high quality mushrooms, this recipe is a jiffy! There is very limited chopping involved and it makes a fantastic weeknight dinner. The nuttiness of mushrooms and the wild rice are complemented by the sweetness and the lightness of the peas. It is all tied together with creamy ricotta to form a wholesome dinner!
Active time: 20 minutes
Cook time: 35 minutes
- 1 cup wild rice
- 2 lbs large portobello mushrooms
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 4 shallots, thinly sliced
- 6 cloves garlic, minced
- 3 sprigs fresh thyme, leaves removed from stems
- 1 cup ricotta
- 3 cups frozen peas, thawed
- 1 tbsp nutritional yeast
- 1 egg yolk
- Salt and freshly cracked black pepper
- First cook the wild rice. Place the wild rice, 3 cups of water and a generous pinch of salt in a saucepan. Cover and bring to a boil over medium high heat. Turn the heat down to low and simmer for 40-45 minutes until all the water is absorbed and the rice is cooked. Set aside.
- Heat the oven to 375F. Begin by cleaning your mushrooms of any dirt using a moist paper towel. Avoid getting the mushrooms too wet as then they can become soggy. Once cleaned, remove the stems by tugging at them with your hands.
- Combine the mushroom marinade by whisking together the olive oil, balsamic vinegar, soy sauce, maple syrup and a good bit of black pepper. Place the mushrooms gill side up on two lined baking sheets and add the marinade with a silicone brush. Flip them over and add more marinade to the top side. Place in the oven for 10 minutes.
- While the mushrooms are in the oven, start a small pan on medium low heat. Add a dash of olive oil and sauté the shallots, garlic and a pinch of salt until the shallots begin to turn translucent, 4-5 minutes.
- Get out a large mixing bowl and add the ricotta, peas, nutritional yeast, egg yolk, cooked wild rice, the shallot mixture, ¾ tsp salt and lots more black pepper. Stir to combine.
- Once the mushrooms have cooked for 10 minutes, remove them from the oven and flip them over. If there is any marinade leftover add it to the gills of the mushrooms. Then scoop the filling into all the mushrooms until there is none left. Return to the oven and cook for another 15 minutes. Enjoy while hot right after removing from the oven!