Wild Rice, Barley, And Zuchinni Stuffed Mushrooms

1. 1

   In a strainer rinse rice well under cold water, drain well.

2. 2

   Heat 1 tablepoon of the olive oil , saute onion until translucent, addd barley, rice, and garlic. Cook 1 minute.

3. 3

   Add the beef broth and merlot, bring to a boil, then reduce heat to a low simmer and cook for 1 hour.

4. 4

   Clean mushrooms with a damp paper towel, remove stems, and microwave for 3 minutes to cook a little. Chop stems.

5. 5

   Add sweet red pepper, chopped mushroom stems, zuchinni, seasonings, cook and stir 6 minutes.

6. 6

   Add the pepper mixture to the rice mixutre.

7. 7

   At this point cover and chill or cook immediately, if you wait til it chills, it does stick together better t hough.

8. 8

   Pre heat oven to 350u00b0

9. 9

   Stuff mushrooms with rice mixture

10. 10

    top each mushroom with crumbled blue cheese

11. 11

    Bake uncovered for 15 minutes, serve hot.

* Per serving · 4 servings · Values may vary.