Wild Rice and Sausage Stuffed Mushroom Recipe

These savory wild rice & sausage stuffed mushrooms using a Royal Blend® of grains are perfect to serve as an appetizer or meal starter.

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Serves
12
Total Time
55
Prep Time
25
Cook Time
30

Ingredients

  • null 1 cup, uncooked RiceSelect® Royal Blend® Texmati® White, Brown, Wild & Red Rice
  • null 12 large baby portabella caps, 2.5-3in. in diameter
  • null ½ lb. Italian sausage
  • null ¼ cup yellow onion, finely chopped
  • null 2 large garlic cloves, minced
  • null 2 tsp fresh thyme, finely chopped
  • null ¼ tsp kosher salt, or to taste
  • null ¼ tsp black pepper, or to taste
  • null ¼ cup panko or bread crumbs
  • null ¼ cup grated Parmesan cheese
  • null ¾ cup shredded cheddar cheese

Instructions

  1. Preheat oven to 350°F.
  2. In medium saucepan, bring 1 ½ cups of water to a boil; stir in Royal Blend rice, reduce heat and cover, let simmer for 15 minutes.
  3. Meanwhile, remove stems from mushrooms and place caps on rimmed baking sheet and set aside.
  4. Heat a skillet over medium-high heat. Cook and stir sausage and onion until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
  5. Stir in cooked rice, panko, Parmesan cheese, garlic, and thyme into sausage mixture. Season with salt and pepper to taste.
  6. Stuff mushroom caps with sausage mixture and place back on baking sheet.
  7. Bake stuffed mushrooms in the preheated oven for 10-12 minutes. Sprinkle remaining Cheddar cheese over mushrooms and bake until cheese is melted and bubbly, about 3 minutes.