Wild Rice Stuffed Morels
Elevate your appetizer game with Wild Rice Stuffed Morels—a gourmet dish that celebrates the earthy elegance of morel mushrooms paired with the nutty richness of wild rice. Stuffed to perfection, these tender mushrooms are filled with a savory blend of wild rice simmered in vegetable broth, buttery sautéed shallots and garlic, fresh parsley, and a touch of Parmesan cheese for a velvety finish. Baked until golden and drizzled with melted butter, this recipe is a harmony of textures and flavors that makes an ideal starter or side dish for any special occasion. Perfect for showcasing seasonal produce, this dish is as stunning as it is delicious.
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Recipe Information
Ingredients
- 12 pieces Morel mushrooms
- 0.75 cups Dry wild rice
- 2 cups Vegetable broth
- 2 tablespoons Butter
- 1 medium Shallot
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 0.25 cups Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Olive oil
Instructions
Clean the morel mushrooms thoroughly by rinsing them under cold water to remove dirt and grit. Pat them dry with paper towels.
Place the wild rice and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 35 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, finely chop the shallot and garlic. Heat 1 tablespoon of butter in a skillet over medium heat. Add the shallot and garlic, and sauté until fragrant and translucent, about 3 to 4 minutes.
Add the cooked wild rice to the skillet with the shallot and garlic mixture. Stir in 1 tablespoon of chopped fresh parsley, parmesan cheese, salt, and black pepper. Mix until well combined and remove from heat.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Gently stuff each morel mushroom with the wild rice mixture using a small spoon, being careful not to overfill. Place the stuffed morels in the prepared baking dish in a single layer.
Melt the remaining 1 tablespoon of butter and drizzle it over the stuffed morels. Cover the dish with foil and bake for 15 minutes. Then remove the foil and bake for an additional 10 minutes until the morels are tender and the tops are slightly golden.
Garnish with the remaining parsley before serving. Serve warm as a starter or side dish.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.4 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 496 mg | 11% | |
*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.
