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Wild Rice and Vegetable Stuffed Mushrooms

These are the vegetarian appetizer that actually fills people up. Wild rice with roasted vegetables and herbs inside a portobello is genuinely satisfying and looks beautiful on a platter. Great for holiday tables where you have a mix of dietary needs.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 12 large portobello mushroom caps stems removed
  • 1 cup cooked wild rice
  • 1/2 cup zucchini finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/2 cup onion finely diced
  • 3 cloves garlic minced
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 375°F and brush portobello caps with olive oil. Season with salt and pepper.
  2. Sauté zucchini, bell pepper, onion, and garlic in olive oil for 5 minutes until softened.
  3. Remove from heat and mix with cooked wild rice, parmesan, thyme, salt, and pepper.
  4. Fill each portobello cap generously with the wild rice mixture.
  5. Bake for 20-22 minutes until mushrooms are tender and tops are lightly golden.