14
Bacon & Cream
Cheese Portobellos
Pour the water into the inner pot of the Aroma
®
rice cooker. Place the mushrooms, gill-side up, in the
steam tray. Place the steam tray into the rice cooker, close the lid and Smart Steam for 8 minutes.
Meanwhile, stir together in a small bowl the cream cheese, Parmesan cheese, bacon and green
onion. Add salt and pepper to taste.
After steaming, open the rice cooker and use a large spoon to mound half of the cream cheese
mixture on top of each Portobello. Smooth the top and edges with a knife. Close the lid and Smart
Steam an additional 3 to 4 minutes.
Remove the mushrooms with a large spatula and let cool slightly. Place on a serving tray and cut
each mushroom into 6 wedges. Pop the wedges into your mouth or, if you’re into elegance and
charm, serve the wedges with buttery crackers.
Serves 4.
2
large Portobello mushrooms, brushed
clean
4 oz.
cream cheese, softened
¼ cup
Parmesan cheese, grated
2
slices bacon, cooked and crumbled
1
green onion, thinly sliced
Don’t bother messing around with little spoons, trying to pack little bits of stuffing into little
mushrooms. Go for the gold and stuff a couple of bad boy Portobello mushrooms. Serve
each mushroom wedge with buttery crackers to catch any stuffing that tries to escape.
Have on Hand:
2 cups water
Salt and pepper, to taste
Buttery crackers
23
Cajun Andouille &
Red Bean Soup
Place the inner pot into the rice cooker. Place the sausage in the inner pot. Press the Quick Rice
button and sauté for 2 to 3 minutes. Add the onion and garlic and sauté until tender. Add the
remaining ingredients except the cheese. Close the lid and cook for 20 minutes. Ladle into individual
bowls and top each serving with the cheese.
Serves 4.
¾ lb.
andouille sausage, cut into
¼-inch slices
½ cup
white onion, chopped
1 clove
garlic, peeled and
minced
15 oz. can red kidney beans, rinsed
and drained
Warms your body, soul and mind!
14 oz. can diced tomatoes, undrained
11 oz. can whole kernel corn with
sweet peppers, undrained
3 cups
beef broth
1 Tbs.
fresh basil, chopped
-
Feta cheese, crumbled,
for garnish
