Mashed Potato and Wild Rice Stuffed Mushrooms

These hearty Mashed Potato and Wild Rice Stuffed Mushrooms are perfect for holiday dinners and cozy wintertime meals, and make a great side dish for meats hot off the grill!

📝 Ingredients

• 1/2 c. whole wild rice
• 12 large baby portobello caps (stems removed (mine were 2-1/2" to 3" in diameter prior to cooking))
• 1.25 c. prepared mashed potatoes (It's best to use firmer mashed potatoes.)
• 1 T. unsalted butter
• 2 large cloves garlic (minced)
• 1/4 c. finely chopped yellow onion
• 2 tsp. finely chopped fresh thyme (plus a bit more for sprinkling over the top before serving)
• 1 tsp. finely chopped fresh rosemary
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 c. shredded white cheddar (plus a bit more for adding to top of prepared stuffed mushrooms)
• 1/4 c. grated Parmesan (plus a bit more for adding to top of prepared stuffed mushrooms)

👨‍🍳 Instructions

1. 1Preheat oven to 350° F.
2. 2In a medium sauce pan over high heat, bring 2 cups water to a boil. Add wild rice, reduce heat between low and medium-low, and cover. Let simmer for about 40 minutes, or until the rice has split open (see picture in post). It may take an additional 10 to 15 minutes for this to fully happen. Drain and set aside.
3. 3While wild rice is cooking, place mushroom caps on a rimmed pan and set aside. Place mashed potatoes in a medium bowl and set aside.
4. 4In a fry pan over medium heat, melt the butter. Add garlic and onion and cook until softened, about 7 to 8 minutes, stirring regularly. Do not let the garlic and onion brown. Remove pan from heat.
5. 5Add softened garlic and onion, thyme, rosemary, salt, and pepper to mashed potatoes. Stir to combine. Then stir in 1-1/4 cup of the cooked wild rice, white cheddar, and Parmesan. Taste mixture, adding more salt and pepper if needed.
6. 6With a spoon, add mashed potato mixture to mushroom cavities, stuffing the potato mixture in as tightly as you can. Then mound remaining potato mixture on top, pressing it onto the mushroom. Depending on the size of your mushroom caps, you may have less or more potato mixture to mound on top.
7. 7Place stuffed mushrooms in oven and bake for 25 minutes.
8. 8Add a little white cheddar, then Parmesan, to top of mashed potato mixture and return to oven to bake for another 10 to 15 minutes longer. Remove from oven and sprinkle with additional fresh chopped thyme and serve hot.