Mashed Potato and Wild Rice Stuffed Mushrooms

Mashed Potato and Wild Rice Stuffed Mushrooms

 

We love stuffed mushrooms at our house- and I usually make the same kind- sausage and cream cheese stuffed mushrooms.  I was excited to try a new recipe and see if I liked it as much.
I liked it a lot- but not more.  I love the addition of wild rice and thyme.  This is good with the mashed potatoes but I think I'll just add wild rice and thyme to my regular recipe (sausage and cream cheese).

 
 

From Brenda Score of A Farmgirl’s Dabbles.

Ingredients

½ cups Whole Wild Rice (see my note later)

12 Large Baby Portabella Caps (I think it makes oodles more)

1-¼ cup Prepared Mashed Potatoes, Preferably Firm (packaged works well too)
1 Tablespoon Unsalted Butter

2 cloves (Large) Garlic, Minced

¼ cups Finely Chopped Yellow Onion

2 teaspoons Finely Chopped Fresh Thyme, Plus More For Garnish

1 teaspoon Finely Chopped Fresh Rosemary

½ teaspoons Kosher Salt

¼ teaspoons Black Pepper

1 cup Shredded White Cheddar Cheese, Plus More For Topping

¼ cups Grated Parmesan Cheese, Plus More For Topping

Preparation

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 to low to medium-low and cover. Let simmer for about 40 minutes, or until rice has split open.   Drain and set aside. (Note: I used Uncle Bens Wild Rice Pouch that cooks in 90 seconds.)

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 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 cavities in mushrooms, 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, on top of mashed potato mixture and return to oven to bake for another few minutes to melt.