Ingredients
- 1 tablespoon butter
- 1 1/2 cups uncooked short-grain brown rice
- 4 cups Pacific Foods® Organic Free Range Chicken Broth
- 2 cups Pacific Foods® Organic Creamy Tomato Soup
- 6 large portobello mushroom, stems removed
- 8 ounces goat cheese
- 10 fresh basil leaves, chopped
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Instructions
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Step 1
In a large nonstick pan, melt butter, then add uncooked brown rice and saute the rice for 3 minutes. Add broth, and simmer for 35 to 40 minutes, stirring frequently until rice is cooked al dente. Add additional broth or water if it evaporates before the rice is done.
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Step 2
Heat the oven to 375°F. While the oven is heating, stir the soup in the pan and simmer an additional 10 minutes until the soup has reduced into a thick sauce stirring frequently. Add half of the cheese and half of the basil, stir to incorporate.
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Step 3
Place the mushrooms on a parchment-lined baking sheet and bake for 10 minutes, then blot the mushrooms with a clean towel to remove excess moisture.
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Step 4
Stuff each mushroom with a large spoonful of rice, add a dollop of the remaining cheese, salt and pepper to taste, and then return to the oven for an additional 10 minutes. Serve topped with remaining basil.
