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˚˚

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

08

Mix the rice, sweet potato, some fresh sage, crumbled goat cheese and pine nuts, spoon in to mushrooms and bake!

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

Meet Lori

I believe good comfort food is approachable, has a kiss of Italian flavor, and shouldn't take hours to make. Grab a seat at the table!