There was some leftover cooked black rice, and I thought it might pair well with mushrooms. I hollowed out two portabella mushrooms by removing the stems and gills. To the removed gills I added a chopped whole mushroom and sautéed it with onion, garlic, celery, chopped roasted walnuts and chopped sun dried tomatoes.
I then mixed in powdered soy sauce and the cooked black rice.
Lastly, for the stuffing I added bread crumbs. In retrospect, the stuffing would have benefited by the addition of grated cheese or beaten egg, but would then have lost their status of being vegan.
The stuffed mushrooms were baked until tender.
We enjoyed the stuffed mushrooms along with an Indian flavored cauliflower dish made by Faye and whole wheat sourdough bread.