Mushroom-stuffed Mushroom with wild rice and goat cheese

Usually, dishes that have a lot of mushrooms in them taste like, well, mushrooms. Which is a taste than can get kinda overwhelming. This one, even though it has lots of mushrooms in it, has a much milder taste. Give it a shot!

Mats
4 portobello mushrooms
8oz white cap mushrooms, chopped coarsely. I ran mine through my food processor, just pulsing them a few times.
1 small onion, diced
1/2c wild rice
1c vegetable stock
1 clove garlic, crushed
4oz herbed goat cheese. If you can only get plain, add 1 tsp fresh thyme and 1 tsp parsley, both finely chopped
12 cherry tomatoes, halved
1 Tbsp bread crumbs
1 Tbsp lemon juice

Preheat the oven to 425.

In a small saucepan, combine the wild rice and the vegetable stock. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 12 minutes.

Meanwhile, remove the stems and gills from the portobellos. Easiest way is to twist/snap the stems off, then gently scrape the gills out with the edge of a spoon. Be gentle, the mushrooms can be quite fragile.

Grease a medium sized baking dish with cooking spray and place the mushrooms, cap side down, in the dish. They should look like little bowls.

In a medium pan, heat 1 Tbsp olive oil over medium heat. Add the diced onion and cook for 5 minutes.

Add the crushed garlic and cook for 1 minute.

Add the chopped mushrooms, stir and cook for 5-7 minutes or until the liquids evaporate.

In a small bowl, combine the cooked wild rice, lemon juice, the onion/mushroom mixture and the herbed goat cheese. Stir to combine. The cheese should break down/melt pretty quickly, just keep stirring until you get an even consistency

Using a spoon, scoop some of the rice mixture into the portobello caps. Divide the mixture evenly among all 4 caps, mounding slightly if necessary.

Place 6 cherry tomato halves on the top of each cap.

Sprinkle the tablespoon of bread crumbs over the tops of the tomatoes.

Bake at 425 for 30 minutes.