1) Stem white mushrooms and set caps upside down on baking sheet. Set aside. Chop stems and add to shiitake (should make about 2 cups).
2) Heat oil in skillet over medium heat. Add onion and saute 2-3 minutes, until translucent. Add mushrooms and cook 15-20 mins. Stir in garlic and thyme; add rice, and cook 2-3 minutes, or until rice turns opaque. Add wine; simmer 2 mins or until most of the liquid has evaporated. Add broth, season with salt, and bring to a boil. Cover, reduce heat to med-low, and simmer 18-20 minutes, or until most liquid is absorbed. Remove from heat, & stir in parsley. Cool.
3)Preheat oven to 400F. Fill each mushroom cap with mixture. Bake 20 minutes, or until mushrooms are tender and rice begins to crisp on top.
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|Serving Size: 1 Serving (4984g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2874 (46%)|
|Amt Per Serving||% DV|
|Total Fat 319.4g||426 %|
|Saturated Fat 187.3g||936 %|
|Monounsaturated Fat 104.1g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 1169.3mg||360 %|
|Sodium 5429.6mg||187 %|
|Potassium 12928mg||340 %|
|Total Carbohydrate 553.7g||163 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 545.7g|
|Protein 288.9g||413 %|
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Calories per serving: 6215
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