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Wild Rice Stuffed Mushrooms


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Member since 2013

Serves Makes 20 | Prep Time 1 hour | Cook Time 20 minutes

Ingredients

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.


Serve immediately.


Pairs Well With


Notes

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.

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