If you are looking for the perfect starter, these Wild Rice Stuffed Mushrooms would be a great addition to your menu!
Whether you are looking for a hearty snack, a beautiful starter for your meal or a delicious side dish, this easy-to-make Wild Rice Stuffed Mushroom recipe is a winner!
The recipe uses simple ingredients and can be whipped together at a moments notice!
I love that the stuffing for these mushrooms can also sub in as a side dish. Consider doubling or tripling that portion of the recipe to use as a side dish later in the week!
I used a baby portabellas for this stuffed mushroom recipe. You can easily use a full sized portabella or use a button mushroom.
I liked the size of the “baby bellas.” They weren’t too big or too small!
They look beautiful before even going under the broiler!
I like a more “tough” or chewy mushroom in my dishes. If you do not, then I would suggest that you actually broil the mushrooms naked for 3-4 minutes to soften them.
Then you can proceed with the recipe as indicated below. This extra time will help to make them less chewy.
Out of the oven they are even more beautiful! Especially, when you toss some diced fresh flat leaf parsley on those stuffed mushrooms!
That green color just makes the goodness POP!
- 8 Baby Portabella Mushrooms (stem and centers slightly removed)
- 1 c cooked wild rice
- 2 T diced shallot
- 1 t olive oil
- ¼ c artichoke, diced
- ½ Tortilla Crumbs
- ½ c fresh parsley, diced
- ¼ c parmesan cheese (omit to make dairy-free)
- Gently wash and remove stems from mushrooms. Gently carve out a portion of the inside of the mushroom (to make room for stuffing.)
- Cook 1 c of wild rice, set aside.
- In a small skillet, warm olive oil and saute shallots.
- Add artichoke, cooked rice, tortilla crumbs, parsley and cheese.
- Put mushrooms onto a baking sheet, spoon in stuffing into the center of each mushroom.
- Place under the broiler for 8-10 minutes, depending on how "well done" you like your mushrooms!
Let’s talk! Leave me a comment telling me if you have tried a stuffed mushroom recipe before? What did yours have in it?