easy party recipe

Wild Rice Stuffed Portobello Mushrooms

Looking for a classic fall dinner recipe?

...can you say Italian bacon, goat cheese and sweet potatoes? 

WHY this recipe

And in the fall when winter and the holidays are coming, that's a good thing!

LIGHT , COMFORT FOOD

MAKE AHEAD

You can make the filling ahead of time and stuff the mushrooms later!

BIG FLAVORS

Thanks to the goat cheese and sherry honey glaze - SO EASY

Prepare a large sheet pan

STUFF TO DO

Clean the mushroom  caps

Preheat oven to 400˚˚

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INGREDIENTS

01

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SWEET POTATOES

WILD RICE

GOAT CHEESE

PANCETTA

SAGE

PORTOBELLOS

Scoop out the gills of large portabello mushroom caps. Save the stems for later!

02

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Cook up some pancetta in a saucepan, remove it and set aside....

03

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In the same pan, saute some onion to get all that bacon flavor! And then...

04

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Toast the wild rice in the pan with the onion until golden brown.

05

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Add the broth and cook the rice...while that is cooking...

06

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Roast up the sweet potato until the edges are crispy  

07

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Fill the mushrooms with the mix of the rice, sweet potato, some fresh sage, crumbled goat cheese and pine nuts and bake!

08

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Drizzle with some sherry honey glaze and a sprinkling of pine nuts.  Hello easy Fall recipe!

Meet Lori

I believe that you can make great Italian food simply at home with fresh ingredients without spending hours. Grab a seat at the table!