Mashed Potato and Wild Rice Stuffed Mushrooms
Yield: 6 servings
These hearty Mashed Potato and Wild Rice Stuffed Mushrooms are perfect for holiday dinners and cozy wintertime meals, and make a great side dish for meats hot off the grill!
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
- Preheat oven to 350° F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place stuffed mushrooms in oven and bake for 25 minutes.
- 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.
Notes
To prep ahead of time: Simply follow the recipe instructions until you’ve stuffed the mushroom caps with the potato and wild rice mixture. Then place the stuffed mushrooms in an airtight container and refrigerate.
Thirty minutes prior to baking, remove the mushrooms from the fridge. Place mushrooms on a rimmed baking pan, preheat the oven, and proceed with the rest of the recipe instructions. Note that the mushrooms may take a little more time to bake since they are cold.
from a farmgirl's dabbles, inspired by the stuffed mushrooms we like to order at Kieran's Irish Pub
Nutrition Information:
Serving: 1 Calories: 341kcal Carbohydrates: 35g Protein: 13g Fat: 18g Saturated Fat: 7g Polyunsaturated Fat: 8g Trans Fat: 1g Cholesterol: 31mg Sodium: 911mg Fiber: 5g Sugar: 5g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.