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 basking 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.