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Wild Rice Stuffed Mushrooms

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

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.

Serve immediately.

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