Portabellas with Pilaf and Brussels

You'll Need:

• Food processor (or mandolin)
• Large skillet
• Bowl
• Baking sheet

Directions for the Rice Pilaf

• 2 garlic cloves, grated
• 1 yellow onion, finely diced
• 3 cups shaved Brussels sprouts
• 3 Tbsp olive oil
• 2 cups jasmine or Calrose rice
• 2 ½ cups water
• 1 tsp salt

1. Shave Brussel sprouts using a food processor or mandolin, removing the bottoms first. 
2. In a large skillet over medium heat, sweat garlic and onions in oil for 5 minutes. 
3. Add rice and toast for 5 minutes, until light brown
4. Add sprouts and cook for 3 minutes. 
5. Add water and salt. Cover and cook for 30 to 40 minutes until rice has absorbed liquid and is tender. Set aside. 

Directions for Panko Crust

• 1 cup panko
• 1 cup grated parmesan cheese (omit for vegan option)
• 1 clove garlic, minced
• 3 Tbsp chopped parsley

1. Preheat oven to 350°
2. Set Portabellas on a large baking sheet, cap side up.
3. Season with salt and drizzle with olive oil.
4. Bake for 10 minutes.
5. To assemble, flip mushrooms and stuff each with mozzarella, Rice Pilaf, and a sprinkling of Panko Crust.
6. Bake for 20 minutes until golden brown. 

Rogelio Garcia 

Born in Mexico and raised in Northern California with deep connections to local farmers, Rogelio Garcia’s cooking showcases culinary techniques and locally sourced ingredients. Garcia began working in Northern California kitchens at the age of 15, when he landed a job as a dishwasher in Napa while still in high school.  

Garcia’s culinary career includes positions at two-Michelin starred Cyrus in Healdsburg, where he worked under Chef Douglas Keane, and as Chef de Partie at French Laundry. As Executive Chef at Angele; and then at The Commissary, he received 3 stars from renowned San Francisco Chronicle food critic Michael Bauer. Garcia earned a Michelin star at Spruce for 2018 and 2019. He is currently Chef at Michelin-starred Luce in San Francisco’s Intercontinental Hotel. Rogelio is a Bravo's Top Chef Season 15 alum and has been a featured chef at two dinners at the famed James Beard Foundation House.  

Learn More About Chef Rogelio