Monday, February 21, 2011
I have actually been quite productive today. Got lots of grading done, wrote an exam, went grocery shopping, and even got a bunch of cooking done. Thankfully. I've been getting really tired of take-out, especially since the choices for vegetarian take-out is pretty limited. I am completely loving this recipe. Mushrooms...garlic...yummy.
1 tablespoon olive oil
1 package white button mushrooms, sliced
1 package baby portabella mushrooms, sliced (keep several tops whole)
2 cloves garlic, minced
1 medium shallot, chopped
1 tablespoon thyme
1/4 teaspoon nutmeg
salt and pepper to taste
2 eggs, lightly beaten
1/3 cup fat free sour cream
3/4 cup cooked brown rice
1/2 cup shredding mozzarella cheese (I used vegan mozz cheese)
In a pie pan, add the pie crust and bake for about 10 minutes at 400 degrees.
Add a tablespoon of olive oil into a medium saucepan, cook mushrooms, shallots, garlic, thyme, and nutmeg. Cover and cook until mushrooms release their juices. Then cook another 5 minutes.
In a medium bowl, combine the rice, sour cream, eggs, and mozzarella cheese. Season with salt and pepper to taste. Add the mushroom mixture to the rice mixture. Add to the pie pan. For the whole tops of mushrooms, arrange to the top for decoration.
Lower the oven temperature to 350 and bake for about 30 minutes.