Ingredients
1 portobello mushroom
Cooked brown or wild rice
Salsa
1 fresh tomato, chopped
Horseradish
Preparation
Clean the portobello well and remove the stem. Mix some cooked rice with salsa and fresh chopped tomato at whatever proportions you prefer. Scoop the mixture into the portobello cap and place it in a rice cooker or a steamer basket over a pot of boiling water. Steam until the portobello is soft. Add a little horseradish on top for extra kick.
VARIATION: Alternatively, you can bake the stuffed portobello. Preheat the oven to 350ºF and cook on a baking sheet until soft.
