Prep Time: 20 mins | Cook Time: 50 mins | Serves: 4 | Pairs with: Etude 2022 Fiddlestix Pinot Noir | Created by Chef Rogelio Garcia
TL;DR: Large portabella mushroom caps stuffed with a Brussels sprout and jasmine rice pilaf, topped with mozzarella and a garlic-parmesan-parsley panko crust, and baked at 350°F until golden brown. A recipe developed by Michelin-starred Chef Rogelio Garcia, whose culinary background includes French Laundry, Cyrus, and Spruce. Paired with Etude's 2022 Fiddlestix Pinot Noir, whose layers of fruit, earth, and spice hold up to the bold, savory character of the dish.
A Recipe That Earns Its Wine
Not every dish needs a complex Pinot Noir. This one does.
Stuffed portabella mushrooms have the kind of umami depth, earthy richness, and savory layering that calls for a wine with real structure and character. The panko crust adds crunch and nuttiness. The Brussels sprout rice pilaf brings bitterness and sweetness in the same bite. The mozzarella ties everything together with a soft, melted richness.
The 2022 Etude Fiddlestix Pinot Noir, sourced from Fiddlestix Vineyard in the Santa Rita Hills AVA, was built for exactly this kind of food.
At a Glance
| Detail | Info |
|---|---|
| Prep time | 20 minutes |
| Cook time | 50 minutes (30 to 40 min rice, 10 min mushrooms, 20 min final bake) |
| Serves | 4 |
| Oven temp | 350°F |
| Wine pairing | Etude 2022 Fiddlestix Pinot Noir |
| Recipe by | Chef Rogelio Garcia |
| Equipment | Food processor or mandolin, large skillet, baking sheet, mixing bowl |
Ingredients
Brussels Sprout Rice Pilaf
- 2 garlic cloves, grated
- 1 yellow onion, finely diced
- 3 cups shaved Brussels sprouts
- 3 tablespoons olive oil
- 2 cups jasmine or Calrose rice
- 2.5 cups water
- 1 teaspoon salt
Panko Crust
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese (omit for vegan)
- 1 clove garlic, minced
- 3 tablespoons fresh parsley, chopped
Assembly
- 4 large portabella mushroom caps
- Fresh mozzarella, sliced
- Olive oil for drizzling
- Salt
Instructions
Brussels Sprout Rice Pilaf
- Shave Brussels sprouts using a food processor or mandolin, removing the stem ends first.
- In a large skillet over medium heat, sweat garlic and onion in olive oil for 5 minutes until softened and translucent.
- Add rice and toast for 5 minutes, stirring frequently, until lightly golden.
- Add shaved Brussels sprouts and cook for 3 minutes.
- Add water and salt. Cover tightly and cook over low heat for 30 to 40 minutes until the rice has absorbed all the liquid and is tender. Remove from heat and set aside.
Mushrooms and Assembly
- Preheat oven to 350°F.
- Combine panko, Parmesan, minced garlic, and parsley in a bowl. Stir to combine.
- Place mushroom caps on a baking sheet, cap side up. Season with salt and drizzle with olive oil.
- Bake for 10 minutes to release some of the mushroom's moisture and begin softening.
- Remove from oven and flip each cap. Layer mozzarella slices into each cap, followed by a generous portion of the Brussels sprout rice pilaf, then a sprinkle of the panko crust.
- Return to the oven and bake for 20 minutes until the top is golden brown and the mozzarella is fully melted.
- Serve hot alongside the 2022 Etude Fiddlestix Pinot Noir.
About the Chef: Rogelio Garcia
This recipe was created by Chef Rogelio Garcia, one of Northern California's most accomplished culinary figures.
Born in Mexico and raised in Northern California with deep connections to local farmers, Garcia began his kitchen career at 15 as a dishwasher in Napa while still in high school. His cooking showcases culinary technique rooted in locally sourced ingredients and the agricultural relationships that define wine country cuisine.
His career has included positions at two-Michelin-starred Cyrus in Healdsburg under Chef Douglas Keane, Chef de Partie at The French Laundry, Executive Chef at Angele and then The Commissary where he earned three stars from San Francisco Chronicle food critic Michael Bauer, and a Michelin star at Spruce in 2018 and 2019. He is currently Chef at Michelin-starred Luce at San Francisco's Intercontinental Hotel, and is an alumnus of Bravo's Top Chef Season 15 and a featured chef at two James Beard Foundation House dinners.
Learn more about Chef Rogelio Garcia.
The Wine: Etude 2022 Fiddlestix Pinot Noir
The 2022 Fiddlestix Pinot Noir is sourced from Fiddlestix Vineyard in the Santa Rita Hills AVA, a site planted specifically for Pinot Noir along the Santa Ynez River bench at the western end of the Santa Ynez Valley. The vineyard receives consistent Pacific currents but sits low enough against the hills to achieve protection from the area's most intense winds, creating a microclimate of cooling influence and extended sunny days that produces depth and vibrancy in the fruit.
The wine is rated 94 points and brings layers of fruit, earth, and spice that hold their own alongside bold, umami-driven dishes. It is a Pinot Noir with enough structure to stand up to a flavor-packed starter and enough elegance to keep things interesting through the whole plate.
Shop the 2022 Etude Fiddlestix Pinot Noir.
Why This Pairing Works
Portabella mushrooms and Pinot Noir are a natural pairing rooted in shared earthy, umami character. The Brussels sprout pilaf introduces a savory bitterness that the wine's spiced red fruit lifts and brightens. The panko crust adds a nuttiness that mirrors the Fiddlestix's toasty, layered quality. And the mozzarella's milky richness is grounded by the wine's acidity, keeping each bite and sip feeling balanced rather than heavy.
The Fiddlestix's fruit and spice character are what separate this pairing from a simpler red. The dish is bold enough to need a wine with real presence, and the Fiddlestix provides it.
FAQs: Stuffed Portabella Mushrooms
How do I shave Brussels sprouts without a food processor?
A mandolin slicer works well and produces very even results. Alternatively, use a sharp knife to halve the Brussels sprouts lengthwise and then slice each half thinly crosswise.
Can I make the rice pilaf ahead of time?
Yes. The pilaf can be made up to 24 hours in advance and refrigerated. Bring it to room temperature before assembling the mushrooms so it heats evenly during the final bake.
Can this recipe be made vegan?
Yes. Omit the Parmesan from the panko crust and the mozzarella from the assembly. Replace the mozzarella with a thin layer of olive oil and a sprinkle of additional panko for texture. The Brussels sprout rice pilaf is vegan as written.
Why do you bake the mushrooms before stuffing them?
Portabella mushrooms release a significant amount of moisture during cooking. Baking them briefly before stuffing drives off some of that moisture, preventing the filling from becoming soggy and ensuring the final bake produces a golden, properly textured result.
What makes the Fiddlestix Vineyard distinctive?
Fiddlestix Vineyard sits in the Santa Rita Hills AVA, a cool-climate region on California's Central Coast. The vineyard was deliberately planted for Pinot Noir and benefits from consistent Pacific currents balanced by wind protection from surrounding hills, creating ideal conditions for depth, vibrancy, and spice in the resulting wine.
Shop the 2022 Etude Fiddlestix Pinot Noir at etudewines.com.