If you choose to use your own stuffing, follow the directions from For the mushrooms on.
1 1/2 cups low sodium chicken broth
1 cup water
1/2 cup wild rice
1 tsp olive oil
1/2 cup yellow onion, finely chopped
1 stalk celery, finely chopped
1/3 cup corn kernels
1 Tbsp fresh parsley, chopped
1/2 cup mushrooms stalks
1/3 cup toasted macadamia nuts (saute in a nonstick pan over medium heat until lightly brown)
1/4 tsp fresh ground black pepper
1/4 tsp paprika
1/4 tsp salt
1/4 tsp garlic powder
Dash cayenne pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp fennel seeds
Cornbread, crumbled (recipe follows)
CORNBREAD (or use your favorite recipe)
2/3 cup all purpose flour
6 Tbsp corn meal
2 Tbsp sugar
1 tsp baking powder
1/2 cup skim milk
2 Tbsp olive oil
1 large egg white
24 large baby portobello mushrooms, washed and stemmed
Olive oil spray
1/2 cup low sodium chicken broth
Preheat oven to 400 degrees. Lightly spray a 9x4" bread pan with baking spray. Combine dry ingredients then add in remaining ingredients and stir until just moistened. Bake 15 minutes or until lightly golden brown and a toothpick inserted into the center comes out clean.
For rice, combine 1 cup chicken broth, 1 cup water, and rice in a saucepan. Bring to a boil, then reduce heat to simmer, cover and cook until tender, ~45-60 minutes. Drain rice if necessary and place into a mixing bowl.
Heat olive oil in a large skillet. Add onion, celery, mushroom stems and seasoning. Cool until softened, then add corn and parsley and cook until heated through, ~ 2 minutes. Spoon into bowl with rice.
Add crumbled cornbread and macadamia nuts. Stir to combine and add 1/2 cup chicken broth to moisten.
Preheat oven to 375 degrees. Lightly grease a 9x9" baking dish.
Stuff each mushroom with ~1 Tbsp stuffing mixture and place into prepared baking dish. Drizzle ~1 Tbsp broth onto each mushroom. Bake for ~15 minutes, or until stuffing is crispy. Remove from oven and allow to cool slightly prior to serving.
Nutrition Info per 1 mushroom: 67 calories, 2.5 g fat, 2 g protein, 8 g carbohydrates, 1 g fiber, 95 mg sodium