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Milica

Wild Rice Stuffed Mushrooms Recipe

If you’re looking for a cozy, earthy appetizer or side dish that’s packed with flavor, these wild rice and mushroom stuffed mushrooms are a perfect choice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer
Ingredients Method

Ingredients
  

  • 12 large cremini or white button mushrooms
  • 1 cup cooked wild rice
  • 1 cup finely chopped mushrooms use mushroom stems and extras
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • Salt and pepper, to taste
  • 1/4 cup Parmesan cheese vegan option, for added flavor
  • Fresh chives or thyme leaves, for garnish
  • Shredded cheese optional

Method
 

Prepare the Mushrooms
  1. Preheat your oven to 375°F (190°C). Clean the mushrooms gently with a damp cloth or paper towel. Avoid rinsing under water, as mushrooms absorb moisture.
  2. Carefully remove the mushroom stems, setting them aside. Place the mushroom caps on a baking sheet lined with parchment paper or a silicone mat, ready for filling.
Cook the Filling
  1. In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the finely chopped onion and cook for about 3–4 minutes until the onion becomes translucent.
  2. Add the minced garlic, and cook for another 1 minute until fragrant, stirring occasionally. Stir in the finely chopped mushroom stems and any extra chopped mushrooms.
  3. Sauté until the mushrooms release their moisture and become tender, around 5–6 minutes. Next, add the cooked wild rice to the skillet, stirring until well combined.
  4. Sprinkle in the fresh thyme and rosemary, and season with salt and pepper to taste. Continue cooking for 2–3 minutes, allowing the flavors to meld together.
Assemble the Stuffed Mushrooms
  1. Using a spoon, carefully stuff each mushroom cap with the wild rice and mushroom filling, pressing down lightly to ensure the filling stays in place. For extra flavor, sprinkle a bit of vegan Parmesan cheese over the top of each stuffed mushroom, if desired.
  2. Drizzle the remaining 1 tablespoon of olive oil over the stuffed mushrooms to help them stay moist and enhance browning during baking.
Bake the Mushrooms
  1. Place the baking sheet in the preheated oven and bake for 20–25 minutes. The mushrooms should turn golden brown and tender, with a fragrant, herby aroma filling your kitchen.
  2. After baking, let the mushrooms cool slightly. Garnish with fresh chives or a few thyme leaves for a pop of color and added flavor.
Serve and Enjoy
  1. Arrange the wild rice and mushroom stuffed mushrooms on a serving platter. Serve them warm and watch them disappear! These stuffed mushrooms are perfect as an appetizer or as a savory side dish for your holiday or winter gatherings.