portabello mushroom bowl.

portabello mushroom bowl

(courtesy of Breann's kitchen)

1 portabello mushroom

1 tablespoon olive oil

1 cup cooked long grain wild rice

Cook portabello mushroom in small pan with olive oil until mushroom becomes sweaty and soft. Remove from pan and set on a serving plate up-side down. Fill mushroom with bowl with the long grain wild rice. Can also be served with sautéd vegetables: red onion, green onion, peppers, or carrots.