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Wild Rice Stuffed Mushroom Caps

SoloByBonicelli's picture
Stuffed mushrooms make a great appetizer any time of year. The Wild Rice Stuffed Mushroom Caps present a nice blend of the flavor of the wild rice (actually not a rice at all) and the chewiness of the short grain brown rice along with the crunch of the almonds and cashews. Add cheese and you have a wonderful filling. I love to keep some of the mixture in the freezer to thaw out for a quick,but sophisticated, appetizer. You always have the option to fill a large Portobello mushroom and cook and serve it in the same way for a wonderful first course.
  Crimini mushrooms 32 Medium, stemmed, cleaned, peeled
  Balsamic vinegar 2 Tablespoon
  Salt and pepper To Taste
  Olive oil 4 Tablespoon (2 tablespoons for filling and 2 tablespoons for drizzle)
For filliing
  Butter 2 Tablespoon
  Shitake mushrooms/Crimini mushroom 8 Ounce, cleaned, stemmed, and sliced
  Green onions 1 Bunch (100 gm)
  Fresh thyme leaves 2 Teaspoon, chopped finely
  Wild rice 2 Cup (32 tbs), cooked
  Short-grain brown rice 2 Cup (32 tbs), cooked in chicken broth
  Almonds 1⁄2 Cup (8 tbs), slivered
  Raw cashews 1⁄2 Cup (8 tbs)
  Italian parsley 2 Tablespoon, chopped
  Asiago cheese 3⁄4 Tablespoon, grated
  Ricotta cheese 1⁄4 Cup (4 tbs)

1. Preheat the oven to 375°F.

2. In a small baking tray, lightly toast the almonds and the cashews until lightly browned.
3. Increase the oven temperature to 400°F.
4. In a pan, heat olive oil over medium heat and add in butter.
5. As the butter melts add in sliced mushroom and saute until golden brown and soft for about 5 to 6 minutes.
6. Season the mushrooms with salt and pepper.
7. Add in chopped green onions and sauté for 1 minute.
8. Add in thyme and sauté for 30 seconds.
9. Reduce the heat and add in wild rice, brown rice, nuts and parsley and stir to combine.
10. Remove the pan off the heat and allow to cool, slightly.
11. In a food processor, put the mixture and process until chopped, but not fine.
12. In a bowl, remove the chopped mixture and mix in both the cheeses and season with salt and pepper.

13. Shape the chopped mixture into 32 small balls and stuff each mushroom cap generously.
14. On a baking tray, arrange the mushroom stuffed mushroom caps, drizzle each with olive oil.
15. Bake the stuffed mushroom caps for about 20 to 25 minutes or until the filling is golden brown and mushrooms are soft.

16. Place the stuffed mushrooms over a serving plate and drizzle each with balsamic vinegar.
17. Serve at room temperature with small salad if desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes
Cook Time: 
45 Minutes
Ready In: 
85 Minutes

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Average: 4 (10 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 663 Calories from Fat 216

% Daily Value*

Total Fat 25 g39.1%

Saturated Fat 5.5 g27.7%

Trans Fat 0 g

Cholesterol 13.5 mg4.5%

Sodium 89.6 mg3.7%

Total Carbohydrates 94 g31.3%

Dietary Fiber 10.5 g42.2%

Sugars 10.7 g

Protein 24 g48%

Vitamin A 20.6% Vitamin C 21.4%

Calcium 14.2% Iron 24.2%

*Based on a 2000 Calorie diet

Wild Rice Stuffed Mushroom Caps Recipe Video