Wild Rice Stuffed Mushrooms
Why I Love This Recipe
So, you're going to Grandma's for Thanksgiving and she's asked you to bring an appetizer ..? Make these! Seriously. They aren't difficult (they do require a couple steps, but it is a holiday, and your family is worth it!).
Super savory -- super yummy!
**These are best if served immediately. If you're taking them to a dinner, it's best to assemble them and pop them in the oven where you'll be eating.
Ingredients You'll Need
2 cups cooked wild rice (cook according to package directions)
2 TBSP olive oil
2 large shallots, finely diced
2 cloves garlic, finely minced
20 large, white mushrooms, stems removed and cleaned well
Stems from cleaned mushrooms, finely diced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried sage
1/2 tsp dried thyme
2 TBSP vegan Parmesan (1/4 cup walnuts, 1/4 cup nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper)
Preheat oven to 375°.
In a large sauté pan, heat 1 TBSP olive oil over medium heat.
Add shallots, stir and sauté until translucent -- about one minute.
Add garlic, diced mushroom stems, salt, black pepper, sage and thyme.
Stir and simmer over medium-low heat about 3-4 minutes.
Add cooked wild rice. Stir and heat through, about 3-4 minutes.
Place mushrooms (underside UP) on a foil-lined cookie sheet.
Fill each mushroom with about 2 tsp of rice mixture.
Top with a pinch of vegan parmesan.
)To make the Parmesan, blend walnuts, nutritional yeast, garlic powder, salt and pepper in a food processor or personal-sized blender -- about a minute until well blended.)
Drizzle 1 TBSP of olive oil over top of mushrooms.
Bake 10-12 minutes.