Stuffed Mushrooms ready to go into the oven just before company arrives
Want something different for Thanksgiving? Stuffed mushrooms might 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 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.
This is more of that Hungarian Mushroom Soup. It’s easy to make and flat out delicious. The bread is a roll sliced thin and dipped in garlic butter before toasting and was perfect as a side for this. That looks like paprika on the soup but it is really a Creole seasoning blend. The cayenne in it adds a nice bite.
This soup was recommended in a comment at another blog. I’m a big fan of mushroom soup so I dived right in. It’s easy and delicious. I used those brown button mushrooms in mine because they were cheap and available. The picture on the recipe page shows a yellow soup, almost as if it was made with turmeric. The tamari soy sauce is in no way yellow. This is delicious soup!
I had a few button mushrooms to use up and we haven’t had any of these for a long time. They are batter dipped and then dredged in panko. The batter is flour and water with a beaten egg and a teaspoon of baking powder, seasoned with ground red pepper and salt.
The dip is mostly ketchup with a squirt of bbq sauce and a tablespoon or so of sweet soy sauce. An option would be to add a dollop of chili garlic paste.
I’m thinking I’ll focus on grilling recipes this week. Start with something a bit different with some exotic flavors. Serve over rice or couscous and add some grilled vegetables for a quick and easy dinner.
Grilled Chicken & Papaya
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
- 4 boneless chicken breasts
- 8 button mushrooms, washed
- 1 onion, cut into 8 wedges
- 1 green pepper, cut into 8 pieces
- 1 papaya, peeled, seeded & cut into 8 chunks
- 4 large metal skewers (if you use wooden, remember to soak them first)
Heat oil in skillet, add curry powder and stir for 30 seconds, remove from heat & add lemon juice, water, salt & pepper. Cut each breast into 4 to 6 cubes. Thread on skewers: (suggested) mushroom, chicken, onion, pepper, chicken, papaya, chicken, pepper, onion, chicken, papaya, mushroom. Brush curry mixture on all sides of the kabobs. Grill for 10-15 minutes, turning frequently and basting with curry mixture.
This is great with Chicken Tortellini Soup or Linguine with Peppers
- 4 oz can sliced black olives
- 2 oz jar sliced green olives
- 4 fresh mushrooms, washed & sliced
- 4 Roma tomatoes, sliced
- 8 oz green beans, cooked & cooled
- 1 green pepper, seeded & sliced
- 1 banana pepper, seeded & sliced
- 4 green onions, sliced
- ½ cup white wine vinegar
- ½ cup olive oil
- 1 tsp basil, crushed
- 1 tsp crushed garlic
- salt & pepper to taste
- 2 oz grated parmesan or Asiago cheese
Mix vegetables together in serving bowl. Blend vinegar, oil, basil & garlic then pour over vegetables and toss. Salt & pepper to taste. Garnish with cheese.
Lots of love out there for thin crust pizza but we really like these cheese crust pies with plenty of toppings. This one has sausage, prosciutto, onions, mushrooms, and pepper rings. We use the snack type string cheese to roll in the edges, it comes in various flavors and types but get the good stuff to be sure it melts nicely.I like to brush garlic infused olive oil on the crust edge and then give it a generous sprinkle of kosher salt.
The fast food chain that has these on their menu never adds enough of those yummy mushrooms. Yeah, I’m looking at you, Hardee’s.