Best Wild Rice Stuffed Mushrooms Recipes

GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
• Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
• Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
• Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Prepare the quail and set aside.
• Cook the wild rice and drain.
• Heat the butter in a skillet and add the onion and shallots. Cook, stirring, until wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper to taste. Sprinkle with bourbon and stir. Remove from the heat and let cool.
• Spoon equal portions of stuffing onto the opened quail. Carefully fold over the quail halves to enclose the filling.
• Lay out eight squares of plastic wrap, one square at a time. Place one stuffed quail in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
• Place the stuffed quail in one layer in the top rack of a steamer. Set aside. Add enough water to boil in the bottom of the steamer to steam the quail when added.
• When ready to cook, place the quail over the steamer and cover closely. Let the quail steam for 15 to 20 minutes or until done. Serve with cream of chicken sauce. A serving suggestion: spoon a little of the sauce onto a hot plate, top with two stuffed quail and sprinkle with 1 tablespoon parsley. Spoon the remaining sauce over the quail.

CHICKEN LEGS STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Prepare the chicken legs. Sprinkle them inside and out with salt and pepper, and set aside.
• Meanwhile, cook the wild rice and drain.
• Heat the butter in a skillet and add the onions and shallots. Cook, stirring, until they are wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper. Sprinkle with Cognac and stir. Remove from the heat and let cool.
• Stuff each chicken leg with an equal portion of the filling. Carefully fold over the boned thighs to enclose the filling.
• Lay out four squares of plastic wrap, one at a time. Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
• Place the stuffed chicken legs in one layer in the top rack of a steamer. Set aside. Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
• When ready to cook, place the chicken legs over the steamer and cover closely. Let the legs steam for about 20 minutes or until done. Serve with cream of chicken sauce. One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.

MUSHROOM-STUFFED MUSHROOMS WITH WILD RICE AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F. Coat baking sheet with cooking spray.
• Heat large, deep skillet over medium heat. Add half the oil and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in white mushrooms, garlic and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of the liquid has evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.
• Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in a bowl, and lay tomato halves cut-side up over tops of filled portobellos.
• Place stuffed portobellos on baking sheet greased with the remaining olive oil, and sprinkle each with 1 teaspoons breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle wuth chopped parsley.

STUFFED ACORN SQUASH W/ WILD RICE & MUSHROOMS *VEGETARIAN*

Steps:

• Bring 2 cups broth, wine, and sugar to boil in large saucepan. Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
• Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan. Reduce heat to medium-low. Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
• Preheat oven to 350°F.
• Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
• Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
• Place potatoes in a large heavy saucepan. Cover with cold water and sprinkle with salt.
• Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
• Drain potatoes and mash them.
• Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
• Add cream mixture and goat cheese to potatoes, mashing to blend.
• Season potatoes with salt/pepper to taste.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute, stirring often, until soft. (about 8 minutes).
• Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
• Divide potato mixture among squash halves (about 1 cup each).
• Preheat oven to 400°F.
• Place stuffed squash in oven and bake until heated through (about 15 minutes).
• Bring sauce (from step 1) to simmer. Whisk 2 tablespoons butter into sauce.
• Combine rice and reserved broth in heavy medium saucepan. Bring to boil.
• Melt remaining 3 tablespoons butter in large pot over medium heat. Add spinach and stir just until spinach wilts. (about 3 minutes).
• Drain excess liquid from spinach.
• Divide spinach among 6 plates, arranging in center of plate. Drain rice. Divide rice among plates, placing atop spinach. Place squash half atop rice on each plate, pressing to nestle. Ladle sauce around squash and serve.

WILD RICE AND BARLEY STUFFED MUSHROOMS

Steps:

• 1. Rinse rice in fine strainer under cold running water; drain and set aside. Heat 1 tablespoon oil in 3 quart saucepan over medium heat. Add onion to oil; cook and stir about 10 minutes. Add barley, rice and garlic; cook and stir over medium heat 1 minute. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour.
• 2. Clean mushrooms with a soft cloth and remove stems microwave for 3 mins to slightly cook. Set caps aside; finely chop stems. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; chopped mushroom stems, carrot and oregano; cook and stir 5 to 6 minutes. Stir the bell pepper mixture into saucepan of rice mixture. Remove from heat.
• 3. Preheat oven to 350F.
• 4. Slightly over stuff mushroom caps with rice mixture. Spray baking dish with cooking spray. Place the stuffed mushrooms in a single layer and bake, uncovered, 15 minutes at 350F. Serve hot from the oven.

WILD RICE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Butter a shallow baking dish.
• Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
• Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
• Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
• Spoon wild rice mixture into the mushroom caps.
• Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
• Bake 10-15 minues or until hot.
• Serve warm.