Mushroom-Stuffed Mushrooms With Wild Rice And Goat Cheese

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2 Tbs. olive oil, divided

1 small onion, finely chopped (1 cup)

6 oz. button or white mushrooms, chopped (1 1/2 cups)

1 clove garlic, minced (1 tsp.)

1/4 tsp. salt

1 cup cooked wild rice

2 oz. herbed goat cheese, crumbled (1/2 cup)

4 large portobello mushrooms, stems and gills removed

12 cherry tomatoes, halved

2 Tbs. lemon juice

4 tsp. fine breadcrumbs, divided

Chopped fresh parsley, for garnish

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