Is it an appetizer? Or, a side dish as a great filling in a large portobello mushroom? Start with our Mahatma® Long Grain & Wild Rice Mix, add just the right touch of Parmesan, chopped pimientos, and then decide!
Preheat oven to 350°F. Prepare rice mix according to package directions.
Remove mushroom stems; set caps aside. Finely chop mushroom stems.
In medium bowl, combine cooked rice, mushrooms stems, Parmesan cheese and pimentos. Fill mushrooms with rice mixture, mounding on top.
Place mushrooms on a foil lined baking sheet. Bake 20 minutes or until mushrooms are tender. Garnish with chives.
Stuffed Mushrooms are making a huge comeback–wait, have they ever really left? Well, not really, but mushrooms are getting loads of attention these days and we’re all about it. Now, we have a few stuffed mushrooms on our roster, but this one is the mecca. It’s a classic and the perfect jumping-off point to get start your love for stuffed mushrooms.
When we think about stuffed veggies, the first thing that comes to our mind is, what’s the filling? Filled with our Mahatma® Long Grain & Wild Rice Mix, finely chopped mushrooms stems, salty Parmesan cheese, and red pimientos, this recipe has everything you could ever want, and then some. Earthy flavors, nutty wild rice grains, savory red pepper, and salty melted parmesan–we couldn’t ask for anything more from a stuffed veggie.
Make these today and you’ll be dreaming of your next stuffed mushroom creation in no time. Bacon and blue cheese? Spinach & goat cheese? Wild rice and Italian sausage? The possibilities are endless!