6 Portobello mushrooms

2 Tbsp Heavenly Butter olive oil

1 cup rice (basmati, long grain, or brown)

2 cups water

2-3 Tbsp Heavenly Wild Mushroom & Sage olive oil

2 Tbsp Heavenly Fig balsamic

Pinch of salt

½ yellow onion, sliced or chopped

8 oz. cream cheese

1/3 cup parmesan

Combine rice, water, and a pinch of salt in saucepan and bring to a boil.
Reduce heat to simmer. Add Wild Mushroom & Sage olive oil and cover pot.
Let rice simmer for 10 minutes, then remove from heat.
Leave covered an additional 10 minutes.

Sautee onion until translucent, a put in a bowl.
Add cream cheese, parmesan, the warm rice, and Fig balsamic. Mix thoroughly.
Remove stems from Portabellas and scrape the ribs from inside the caps.
Place upside down on baking sheet and drizzle with Butter olive oil.
Spoon rice/cheese mixture into caps and bake in 350 degree oven for 15-20 minutes.

Optional:
Top with a slice of cheese of your choice and cook to just melting.
Or add other things to the rice mixture such as bacon, artichokes, sautéed peppers or crab meat.