Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Shiitake Mushrooms and Brown Rice En Papillote Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Servings: 4 Long used for healing in Asia, meaty shiitakes are one of the best foods to eat for health, boasting a special combination of antioxidants that boost immune function and lower oxidative stress in the body. Try substituting mushrooms for meat in meals -- it slashes calories and improves your well-being without leaving you hungry, according to a study in the journal Appetite. Ingredients 2 cups cooked brown rice 4 cups thinly sliced shiitake mushrooms 8 sprigs fresh thyme Coarse salt and pepper ¼ cup olive oil 1 cup fresh greens Lemon wedges Directions Heat oven to 425 degrees. Cut 4 pieces parchment paper (12-by-16 inches each). Divide rice among each parchment piece. Top with mushrooms and thyme. Season with salt and pepper and drizzle with oil. On a rimmed baking sheet, bake until packet is puffed and mushrooms are cooked through, 20 to 25 minutes. Divide greens and squeeze with lemon. Rate it Print