Ingredients
•1:2 ratio grain to liquid
•1½ to 2 cups Oat Groats to 1 container Organic Vegetable Broth or 4 c dark beer or coconut water •Some portabella mushrooms, stems removed
• The least amount extra virgin olive oil to lightly coat mushrooms
•1 small chopped onion,
•2 chopped carrots
•4 chopped celery stalks
•As many cloves garlic, minced as you want
•Good white wine to simmer the grains in about ½ to 1 cup depending on how much you tasting you do
•1 small pkg shredded Gruyere or Swiss cheese
•1 small bunch chopped fresh thyme and oregano (or 1/2 tsp. of each dried herb)
•shaved or shredded Parmesan cheese for toppping
•Salt and pepper to taste
•Directions
•Prep time: 15 minutes Cook time: about 1 hour total
Place broth and oat groats in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. Preheat oven to 350°F. Place mushrooms rounded side down in a large baking dish. Brush on both sides with 1 tbsp. olive oil and season with salt and pepper; bake for 10 minutes. Meanwhile, heat remaining oil in a large skillet. Add vegetables and cook over medium heat for 5 minutes or until softened, stirring frequently. Stir in cooked oat groats, wine, cheese and herbs. Spoon mixture into mushrooms and sprinkle with Parmesan cheese. Bake for 10 to 15 minutes more or until mushrooms are very soft.
• This recipes makes enough for 6 large or 12 small mushrooms