Mashed Potato and Wild Rice Stuffed Mushrooms

🧂 Ingredients

• ½ c. whole wild rice
• 12 large baby portobello caps

  stems removed (mine were 2-1/2″ to 3″ in diameter prior to cooking)
• 1.25 c. prepared mashed potatoes

  It’s best to use firmer mashed potatoes.
• 1 T. unsalted butter
• 2 large cloves garlic

  minced
• ¼ c. finely chopped yellow onion
• 2 tsp. finely chopped fresh thyme

  plus a bit more for sprinkling over the top before serving
• 1 tsp. finely chopped fresh rosemary
• ½ tsp. kosher salt
• ¼ tsp. black pepper
• 1 c. shredded white cheddar

  plus a bit more for adding to top of prepared stuffed mushrooms
• ¼ c. grated Parmesan

  plus a bit more for adding to top of prepared stuffed mushrooms

Instructions

• 1 Preheat oven to 350° F.
• 2 In a medium sauce pan over high heat, bring 2 cups water to a boil. Add wild
  rice, reduce heat between low and medium-low, and cover. Let simmer for about 40
  minutes, or until the rice has split open (see picture in post). It may take an
  additional 10 to 15 minutes for this to fully happen. Drain and set aside.
• 3 While wild rice is cooking, place mushroom caps on a rimmed pan and set aside.
  Place mashed potatoes in a medium bowl and set aside.
• 4 In a fry pan over medium heat, melt the butter. Add garlic and onion and cook
  until softened, about 7 to 8 minutes, stirring regularly. Do not let the garlic
  and onion brown. Remove pan from heat.
• 5 Add softened garlic and onion, thyme, rosemary, salt, and pepper to mashed
  potatoes. Stir to combine. Then stir in 1-1/4 cup of the cooked wild rice, white
  cheddar, and Parmesan. Taste mixture, adding more salt and pepper if needed.
• 6 With a spoon, add mashed potato mixture to mushroom cavities, stuffing the
  potato mixture in as tightly as you can. Then mound remaining potato mixture on
  top, pressing it onto the mushroom. Depending on the size of your mushroom caps,
  you may have less or more potato mixture to mound on top.
• 7 Place stuffed mushrooms in oven and bake for 25 minutes.
• 8 Add a little white cheddar, then Parmesan, to top of mashed potato mixture and
  return to oven to bake for another 10 to 15 minutes longer. Remove from oven and
  sprinkle with additional fresh chopped thyme and serve hot.

Nutrition Info