Wild Rice Stuffed Mushroom Caps

Bonicelli Fresh Meal Delivery

Stuffed mushrooms make a great appetizer any time of year. In this recipe, the flavor of the wild rice (actually not a rice at all) and the chewiness of the short grain brown rice work perfectly with the crunch of the almonds and cashews.

 

Wild Rice Stuffed Mushroom Caps
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 64
 
Stuffed mushrooms make a great appetizer any time of year. In this recipe, the flavor of the wild rice (actually not a rice at all) and the chewiness of the short grain brown rice work perfectly with the crunch of the almonds and cashews.
Ingredients
  • . tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces shitake and or crimini (baby bella) mushrooms (cleaned,
  • stemmed, and sliced) --for filling
  • 1 large bunch green onions (chopped; white and light green parts only)
  • 2 teaspoons fresh thyme leaves (chopped)
  • 2 cups wild rice (cooked - do not overcook)
  • 2 cups short-grain brown rice (cooked in chicken broth)
  • ½ cup slivered almonds
  • ½ cup raw cashews
  • 2 tablespoons Italian parsley (chopped)
  • ¾ cup asiago cheese (grated)
  • ¼ cup ricotta cheese (more if necessary)
  • Thursday, January 6, 2011
  • 32 crimini mushrooms (stemmed, cleaned, peeled) (can use
  • white mushrooms as well)
  • good-quality olive oil
  • good-quality balsamic vinegar
Instructions
  1. Prepare the thyme.
  2. Lightly toast almonds and cashews in a 375 degree oven.
  3. Increase heat to 400 degrees.
  4. Heat olive oil in a medium fry pan over medium high heat and add in butter to melt. As soon as foaming subsides, add in sliced mushrooms and cook until golden brown and soft--about 5 to 6 minutes. Season to taste with salt and pepper. Add in chopped green onions. Sauté for 1 minute. Add in thyme and sauté for 30 seconds. Lower heat. Add in both the wild rice and the brown rice, stir to combine, and stir in nuts and parsley. Cool slightly. Put mixture into a food processor and process in pulses until chopped, but not fine. Remove to bowl and stir in both cheeses. Season with salt and pepper.
  5. Prepare the mushroom caps.
  6. Press enough filling for each mushroom together into a ball and stuff each mushroom cap generously. Place caps on a baking sheet. Drizzle each mushroom with olive oil and bake for 20 to 25 minutes until filling is golden brown and mushrooms are soft. Remove to a plate and drizzle each mushroom with balsamic vinegar. These are good hot or at room temperature.

 

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