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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
16
Yield:
16 to 24 appetizers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and drain the fresh mushrooms. Remove and discard the stems. Reserve the mushroom caps.

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For stuffing:
  • In a medium mixing bowl, stir together stuffing mix and boiling water. Stir in cooked wild rice and cheese. Pile the stuffing into the mushroom caps. Arrange them in a 15x10x1-inch baking pan.

  • Bake, uncovered, in a 375 degree F oven for 10 to 12 minutes or until heated through.

*

To cook the wild rice, rinse 1/3 cup wild rice in a colander under cold running water. Place the rice in a small saucepan with 1 cup water. Bring to boiling and reduce the heat. Cover and simmer for about 50 minutes or until the wild rice is very tender. (Add more water, if needed, during the cooking.) Drain off any excess liquid and measure out 1 cup of rice.

Nutrition Facts

40 calories; fat 2g; cholesterol 3mg; carbohydrates 5g; insoluble fiber 1g; sodium 74mg.
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Reviews

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