Mushrooms Stuffed with Wild Rice

Stuffed Mushroom AppetizersStuffed Mushrooms ready to go into the oven just before company arrives – if I manage to get a photo after baking, before they’re snarfed up, I’ll update.

I wanted to try something different for an appetizer for tonight’s dinner. Stuffed mushrooms sounded like it would fit the bill. I searched around for recipes, but I had an idea that I wanted to use wild rice, so I just went from there. Who needs a recipe? I used large button mushrooms because they were appetizers, but I think it would work with portobello mushrooms for a main course or nice side.

Pop Quiz: Is wild rice actually rice? Answer: Nope, it’s a grass.

The best way to cook wild rice, is to bring a saucepan filled with water to a boil add salt and (well washed) wild rice, reduce heat to simmer and cook for 60 minutes, or until the rice is cooked. You’ll want it chewy, try not to overcook it, because then it just gets mushy. Drain as you would pasta, don’t rinse.

Wild Rice Stuffed Mushrooms

  • 12 large white mushrooms
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 cup or more of cooked wild rice
  • Salt and fresh ground pepper to taste
  • 1/4 cup freshly grated parmesan cheese
  • fresh rosemary

Preheat oven to .

Butter a shallow baking dish.

Snap stems off mushrooms and chop. Place the mushroom tops, bottom up, in the baking dish.

Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes. Add rice and mix well. Salt and pepper to taste.  Remove from heat and add Parmesan cheese. Spoon wild rice mixture into the mushroom caps. Top each with two or three leaves of rosemary.

Bake in  in a 400°F oven for 10-15 minutes or until hot.  Serve warm.

You can put the mushrooms together ahead of time (I did it the night before), cover and refrigerate and bake just before company arrives.


Easy Back To School Dinner: Greek Pasta Salad

With school back in full session, some easy, make ahead dinners might be welcome. This one can be made ahead of time or it preps in the amount of time it takes the pasta to cook. Toss and dinner is done.

Greek Pasta Salad

  • 10 oz Rotini or wagon wheel (ruote) pasta
  • ¼ cup olive oil
  • 6 green onions, chopped
  • 2 tsp crushed garlic
  • 8 oz diced smoked ham
  • 4 oz diced pepperoni
  • 1 red pepper, cut in strips
  • 2 tomatoes, chopped
  • 4 button mushroom, sliced
  • 12 Kalamata olives
  • 1 cup Greek dressing
  • 2 oz feta cheese

saucepan and serving bowl

Cook pasta according to package directions. Rinse in cold water and ice to cool completely. In serving bowl, toss meat & vegetables, spices with dressing, add pasta, toss well and top with cheese.

Mmm…fish with veggies and rice

This was the easiest part of an overall easy dinner.  Bake the fish in a 350 oven on a foil wrapped baking sheet after brushing melted dill butter on both sides.  Flip ’em over part way through, took less than ten minutes.

The risotto took the longest, you’ll want to start it first.  Butter and olive oil in a pan, add the rice and stir until it wants to brown, then pour in some white wine.  Cook and stir as it absorbs, then add chicken stock a bit at a time, stir, add more stock, add the mushrooms (these came out of a can).  Pretty soon you can cover and let the rice soak up the remaining stock, turn the heat way down or off.

The veggies were a tad more involved.  Start with olive oil in a large pan, the zest of a lemon, some diced onions and minced garlic and heat them until the aroma comes out, add the veggies and stir about, maybe add some more oil.  When they get good and hot add a half cup of chicken stock and cover, turn the heat down to medium.  In about five minutes or when they are done enough for you, remove the veggies to a serving dish and add some butter to the hot pan, stir in the juice of a lemon and some chopped fresh parsley.  When it is cooked down a bit pour the lemon butter over the veggies in the dish.