Mushrooms Stuffed With Rice and Greens

Makes 4 servings
Although nearly half the calories of hummus come from fat, virtually none of it is saturated. Add olive oil and walnuts and you have a delectable dose of monounsaturated fats to keep you hunger free for hours. Try to use mushrooms that are about 4 1/2" to 5" in diameter. Note: To prevent the mushrooms from becoming waterlogged, remove any sand or dirt with a brush and wipe with damp paper towels instead of rinsing with water.


Ingredients:
1 cup brown rice
2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cups sliced escarole or Swiss chard
2 large garlic cloves, minced
1/2 cup jarred roasted red peppers, rinsed and chopped
4 large portobello mushrooms, stems discarded
1/2 cup prepared hummus, preferably basil-flavored
3 plum tomatoes, sliced
1/4 cup walnuts, chopped
1/4 cup grated Parmesan cheese



To Make:
Cook the rice according to the package directions.
Preheat the oven to 400°F.
Heat the oil in a medium skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened. Add the escarole or Swiss chard and garlic. Cook, stirring occasionally, for 5 minutes, or until wilted. Remove from the heat and stir in the rice and peppers.
Place the mushrooms, gill side up, on a rimmed baking sheet. Spread with the hummus and spoon on the rice mixture, spreading it to the edges. Arrange the tomato slices on top and sprinkle with the walnuts and Parmesan. Bake for 25 to 30 minutes, or until the mushrooms are tender. Let stand for 10 minutes before serving.