Sausage Wild Rice Stuffed Mushrooms Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.Remove the stems from the mushrooms and chop them finely. Set aside.
• STEP 3.In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
• STEP 4.In the same skillet, add the chopped mushroom stems and cook until softened.
• STEP 5.In a bowl, combine the cooked sausage, cooked mushroom stems, cooked wild rice, breadcrumbs, grated Parmesan cheese, minced garlic, dried thyme, salt, and pepper. Mix well.
• STEP 6.Stuff each mushroom cap with the sausage and wild rice mixture, pressing it down gently to fill the cap.
• STEP 7.Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and crispy.
• STEP 8.Remove from the oven and let cool for a few minutes before serving.
• STEP 9.Serve the sausage wild rice stuffed mushrooms as an appetizer or as a side dish with your favorite main course.

Cooking Tips

• Choose large, firm mushrooms for easier stuffing.
• You can use any type of sausage you prefer, such as Italian sausage or breakfast sausage.
• If you don't have wild rice, you can substitute it with cooked white or brown rice.
• Feel free to add additional seasonings or herbs to the stuffing mixture, such as chopped fresh parsley or dried oregano.

Storage and Serving

• These stuffed mushrooms are best served fresh and warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the stuffed mushrooms in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated stuffed mushrooms as a snack or appetizer.