This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
They are:
Simple to make (and won’t turn out soggy, I promise!) Full of flavor from the herby breadcrumbs, garlic and shallots Vegetarian friendly yet still hearty from the wild rice blend and cheese You can stuff the mushroom caps in advance. #TimeSaver Savory in all the best ways Festive for the holiday season but also a continuous dish to enjoy year round A party favorite and disappear FAST!
These Vegetarian Stuffed Mushrooms are stuffed to the brim with cheesy, wild rice, spinach goodness and they are seriously over-the-top yummy. I am so excited for you to try them out, can you tell?! If you’re looking for other side dishes to serve with these Stuffed Mushrooms, check out my Honey Roasted Carrots, Air Fryer Cauliflower, and Cheesy Scalloped Potatoes.
Mushrooms: Look for large white button mushrooms or cremini mushrooms. Spinach: opt for the fresh spinach Wild Rice Blend: Wild Rice is a 100% whole grain and is a good source of complex carbohydrates and protein. I love the nutty flavor and chewy texture it adds to these stuffed mushrooms!
Panko Breadcrumbs: or you can use Italian breadcrumbs Shallot: sautéing the shallot with celery adds great flavor Celery: be sure to chop it nice and small Parmesan cheese: freshly grated, not the pre-packaged stuff! Mozzarella cheese: freshly shredded, it will melt better. The milk and melty mozzarella paired with the salt Parmesan work wonders together! Egg: helps to bind the filling
I love incorporating a wild rice blend into these vegetarian stuffed mushrooms not only for the phenomenal flavor and texture it adds, but because US-Grown wild rice is nutrient rich. It contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc.
