Stuffed Mushrooms with Wild Rice

Need a cozy fall dinner recipe?

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Here's why you'll love it...

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Prepare a large sheet pan

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INGREDIENTS

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

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

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

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

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

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Roast up the sweet potato until the edges are crispy

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08

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Drizzle with some sherry honey glaze and a sprinkling of pine nuts. Perfect for a Fall Sunday supper!

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Meet Lori

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Stuffed Mushrooms with Wild Rice

Main Course

Need a cozy fall dinner recipe?

...easy main course stuffed mushrooms

Here's why you'll love it...

LIGHT , COMFORT FOOD

EASY TO MAKE AHEAD

BIG FLAVORS AND A SHERRY HONEY DRIZZLE

Prepare a large sheet pan

STUFF TO DO

Clean the mushroom caps

Preheat oven to 400˚˚