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˚˚

Arrow

INGREDIENTS

01

SWEET POTATOES

WILD RICE

GOAT CHEESE

PANCETTA

SAGE

PORTOBELLOS

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

02

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

03

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

04

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

05

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

06

Roast up the sweet potato until the edges are crispy  

07

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

08

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!