Description
A flavorful and nutritious dish made with wild rice, cranberries, and walnuts, stuffed into Portobello mushrooms for a delightful appetizer or side dish.
Ingredients
- 1 cup Wild Rice
- 1/2 cup Dried Sweetened Cranberries
- 1/2 cup Walnuts
- 2 tablespoons Olive Oil
- 1 cup Vegetable Stock
- 1 tablespoon Balsamic Vinegar
- 4 pieces Portobello Mushrooms
- to taste Salt
- to taste Black Pepper
- 1 small Onion
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Dried Sage
- 2 tablespoons Fresh Rosemary
- 1/2 cup Goat Cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the wild rice according to package instructions using vegetable stock instead of water for added flavor.
- Chop the onion and walnuts. In a skillet, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes.
- Add cooked wild rice, cranberries, walnuts, balsamic vinegar, garlic powder, onion powder, nutmeg, sage, rosemary, salt, and pepper. Mix well.
- Remove the stems from the Portobello mushrooms and clean the caps.
- Stuff the mushroom caps with the wild rice mixture, pressing down gently to pack them well.
- Place the stuffed mushrooms on a baking sheet. If using, sprinkle goat cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden.
- Let cool slightly before serving.
Notes
These stuffed mushrooms can be served warm as an appetizer or side dish. They pair well with salads and can be drizzled with balsamic glaze or served with marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian