Mushroom Stuffed Mushrooms with Wild Rice and Goat Cheese
Elevate your appetizer game with these decadent Mushroom Stuffed Mushrooms with Wild Rice and Goat Cheese. Each tender button mushroom is filled with a savory blend of nutty wild rice, creamy goat cheese, and sautéed mushroom stems, enhanced with garlic and fresh parsley for a burst of flavor. A golden breadcrumb and Parmesan topping adds a satisfyingly crispy finish, making these bite-sized delights the perfect crowd-pleaser. Ready in under an hour, this dish serves as an elegant starter for dinner parties, a holiday hors d’oeuvre, or even a satisfying vegetarian side. With rich textures and earthy flavors, these stuffed mushrooms are guaranteed to impress any guest at the table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Large button mushrooms
- 2 tablespoons Olive oil
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Black pepper
- 2 cloves Garlic, minced
- 1 cup Cooked wild rice
- 3 ounces Goat cheese, softened
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Grated Parmesan cheese
- 0.25 cup Breadcrumbs
- 1 tablespoon Butter, melted
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Clean the mushrooms with a damp paper towel, removing any dirt. Gently pop out the stems and set the caps aside. Finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and a pinch of salt, and sauté for 4-5 minutes until softened.
Add the minced garlic to the skillet and cook for another 1 minute, stirring constantly to prevent burning. Remove from heat.
In a mixing bowl, combine the cooked wild rice, goat cheese, sautéed mushroom stems and garlic, parsley, and 1 tablespoon of Parmesan cheese. Season with salt and black pepper to taste. Mix well to create a cohesive stuffing.
Brush the mushroom caps lightly with the remaining tablespoon of olive oil and place them on the prepared baking sheet, cavity side up.
Spoon the wild rice and goat cheese mixture evenly into each mushroom cap, pressing gently to ensure the filling is secure.
In a small bowl, mix the breadcrumbs, melted butter, and the remaining tablespoon of Parmesan cheese. Sprinkle this mixture generously over the stuffed mushrooms.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 291 mg | 22% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
