1 pkg whole button mushrooms
2 tbsps balsamic vinaigrette
2 tbsp sun-dried tomatoes
1 clove garlic, finely chopped
2 tbsps onion, finely chopped
1 tsp tarragon
1/2 small poblano chili
1/2 cup walnuts
1/2 cup left-over mushroom stems
*1/2 cup Daiya (dairy-free cheese substitute)*
1/2 cup cooked rice
1/2 cup panko crumbs
Salt/pepper to taste
Directions:
Scoop out stem and some of the area surrounding the stem of each mushroom, taking care not to tear the mushroom. Rinse mushrooms and place face down on a paper towel. In food processor pulse, all ingredients except rice, Panko crumbs, and vinaigrette until the pieces are rice-sized, then add to pan with rice and vinaigrette. (I want the garlic and onion to be minuscule so I chop them even though I'm also adding them to the food processor.) Saute' until Daiya cheese substitute is melted. Add salt and pepper to taste. Place mushrooms into shallow baking dish and scoop a heaping portion into each mushroom. Sprinkle Panko crumbs over top and bake at 350 for 40 minutes.
*About Daiya...I LOVE this company! Their cheese alternatives are dairy-free, gluten-free, and soy-free. The best part of all...unlike many cheese substitutes, Daiya MELTS! And it is delicious!
Check it out! http://us.daiyafoods.com/
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