Wild Rice Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are awesome. I never have any left. Its a good way to use up leftover wild rice. The recipe calls for white mushrooms, but I sometimes use criminis. Ingredients:
12 large white mushrooms |
2 tablespoons butter or 2 tablespoons margarine |
2 garlic cloves, inced |
1/2 cup cooked wild rice |
1/2 cup whipping cream |
salt, to taste |
fresh ground pepper, to taste |
1/4 cup freshly grated parmesan cheese |
fresh rosemary leaf |
Directions:
1. Preheat oven to 400°F.
2. Butter a shallow baking dish.
3. Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
4. Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
5. Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
6. Spoon wild rice mixture into the mushroom caps.
7. Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
8. Bake 10-15 minues or until hot.
9. Serve warm.
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