Wild Mushroom and Rice Timbales

Ingredients

• ¼ cup (1 ounce) grated fresh Parmesan cheese
• Cooking spray
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1 (8-ounce) package presliced button mushrooms
• 1 ½ cups coarsely chopped portobello mushroom cap (about 1 cap)
• ½ cup diced red onion
• 4 teaspoons olive oil, divided
• + 7 more ingredients
• • ½ teaspoon salt, divided
  • ¾ cup brown rice blend (such as Lundberg)
  • 1 ½ cups water
  • ½ cup dried porcini mushrooms, chopped (about 1/2 ounce)
  • 1 cup boiling water
  • Fresh thyme leaves (optional)
  • ¼ teaspoon freshly ground black pepper

Place porcini mushrooms in a small bowl; cover with 1 cup boiling water. Let stand 20 minutes or until soft. Drain mushrooms in a sieve over a bowl, reserving liquid. Place reserved mushroom liquid, 1 1/2 cups water, rice, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Cover, reduce ...

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