Eggplant Stuffed with FunGuy Mushrooms and Wild Rice Salad

Everyone knows about stuffed peppers and tomatoes, but most forget about the underrated eggplant as a delicious, nutritious, and elegant vessel for other food!

This recipe includes wild rice and FunGuy mushrooms with some of summer’s favorite veggies like ripe tomato, juicy corn, and sweet peppers. 

So tasty and healthy, it’ll have you cooking extra filling to stuff into those other summer veggies too!

DIRECTIONS:

1. Preheat the oven to 350F. Prepare a baking tray with parchment paper. 
2. Rinse the eggplants under cool water then trim the stem end and discard it. Cut the eggplant lengthwise and scoop out the seeds and discard. Lay the eggplant, cut side up, on the baking tray. Drizzle the olive oil on top of the eggplants and season each with a pinch of salt. Put them in the oven to bake for 20-25 minutes or until tender and the skin has started to wrinkle. 
3. While the eggplants cook, prepare the wild rice salad. 
4. Brush off any debris from the FunGuy mushrooms with a damp cloth and cut them into quarters on a cutting board. 
5. Melt the butter in a large sauté pan over medium heat. Add in the onion and cook 2 minutes, stirring occasionally. Next, add the garlic to the pan and cook another minute. Toss in the mushrooms and sauté for 5-6 minutes or until lightly browned. Add the bell pepper to the mix and cook 2 more minutes to soften it slightly, stirring well to incorporate it into the mixture. Turn off the heat and add the diced tomato and corn, and stir to combine. 
6. Pour the cooked wild rice into a large bowl and add the mushroom mixture to it. Stir well, taste, and season with salt and pepper to taste. 
7. When the eggplants are done, remove them from the oven and spoon the wild rice and mushroom salad into each half. Add a sprinkle of parsley on top and return the eggplant to the oven to bake 8-10 minutes longer. 
8. Remove the eggplant and allow to cool 5 minutes before serving!
9. Have a Fun meal!