Wild Rice Stuffed Mushrooms

Wild Rice Stuffed Mushrooms are an insanely easy to make mushroom appetizer. These vegetarian stuffed mushrooms will even make meat eaters drool with delight!

Course Appetizer

Cuisine American

Keyword wild rice stuffed mushrooms

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 164kcal

Author Alysen Heil

Ingredients

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 c Tortilla Crumbs
½ c fresh parsley diced
¼ c parmesan cheese omit to make dairy-free

Instructions

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!
ENJOY!

Notes

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.

Nutrition