Wild Rice Stuffed Mushrooms


12 large white mushrooms
2 tablespoons butter
2 garlic cloves, minced
1⁄2 cup cooked wild rice
1⁄2 cup whipping cream
salt & pepper, to taste
1⁄4 cup freshly grated parmesan cheese
fresh rosemary leaf


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 rosemary.
Bake 10-15 minues or until hot.
Serve warm.


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