With braised APPLE &FENNEL
TO MAKE THESE STUFFED APPLE AND FENNEL MUSHROOMS:
3 tablespoon of olive oil plus more for drizzling
1/4 yellow onion, chopped
2 cloves garlic, finely chopped
1 small fennel bulb, chopped
1/2 cup of brown rice, cooked
2 tsp of dried thyme
1 medium lemon, juiced
salt and pepper to taste
20 mini portobellas, cleaned and with stems removed
1 tablespoon of crushed almonds-for sprinkling (optional)
1.) Preheat the oven to 375 degrees. Have on hand a lined sheet tray large enough to fit all the mushrooms.
2.) In a large pot on medium high heat, heat 2 tbsp of olive oil and add onions, cooking for 8 minutes, or until translucent. Add the garlic and the thyme and cook another 2 minutes, being careful not to burn the garlic.
3.) Add the chopped apples and fennel, and cook another 8 minutes, or until apples and and fennel are tender. Remove from the heat and add the cooked rice, the extra tablespoon of oil, the lemon juice, and then the salt and pepper.
4.) Coat the mushrooms lightly with olive oil , salt and pepper to taste. Fill them with the rice, apple and fennel mixture. Sprinkle them with almonds and bake for 12 minutes, or until mushrooms are roasted and tender.
SERVE & ENJOY!