Balsamic Casserole With Stuffed Mushrooms Recipe
Servings: 1
Ingredients
- 1 pkt Mushrooms, stems removed
- 1/4 x Yellow onion very finely minced, (see below)
- 1 x Clove garlic, chopped
- 1/2 can Diced tomatoes, (see below)
- 1 Tbsp. Balsamic vinegar
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1 can Great Northern Beans, (don't drain )
- 1 can Black Beans, (don't drain)
- 1 1/2 can Diced tomatoes, (I get the ones with roasted garlic for extra zip! - don't drain)
- 2 x Cloves garlic, minced
- 3/4 x Yellow onion, minced
- 2 c. Rice, (your favorite type, see comments above)
- 1 c. Balsamic vinegar, up to 2
- 1 tsp Basil
- 1 tsp Oregano Salt and pepper to taste Vegetable stock if extra liquid is required
Directions
- Prepare Mushrooms first.
- combine onion, garlic, tomatoes, vinegar and spices. Stuff mushroom caps making sure all ingredients are included in each cap. Set these aside till casserole is ready to be cooked, add in leftover stuffing to the mix below.
- Preheat oven to 375 degrees, then prepare casserole.
- Uses a large casserole dish w/lid (or possibly a 9x13x2 baking dish and tinfoil). Stir together rice and both cans of beans (I use canned for the extra liquid). Its easier to stir the tomatoes, onion and garlic together first then add in them to the pan (this is where I add in the leftover mushroom ingredients). Pour Balsamic vinegar over entire pan, fold in with basil and oregano. If you're using instant rice, you may need about 1/2 c. vegetable stock for moisture.
- Flatten casserole down and create beds for the mushrooms on top. (I have added fresh carrot chunks and/or possibly zucchini chunks along the top layer of this to be steamed with everything else, besides being WAY too much food, it was great!)
- Cover dish and bake for 35-40 min.
- If the original dish is moist sufficient, it reheats wonderfully for lunch the next day, but I've found which there are NEVER leftover mushrooms to take to work ;-)
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