Preparing a meal for a large group is enough to make anyone anxious. What do you serve? Do any guests have food allergies or dietary restrictions? How many sides do you serve? How many appetizers? We can’t help you prep the food, but we can offer this delicious, crowd-pleasing recipe that works as both an appetizer and a side dish. Don’t let the directions scare you off—this recipe is easy to assemble! For extra flavor, marinate the mushrooms before stuffing and baking.
Wild Rice-Stuffed Mushrooms with Fresh Rosemary
¾ cups dried wild rice
2 Tbsp. nutritional yeast
14-16 medium-size mushrooms, stems and insides removed
¼ cup diced onion
1-½ Tbsp. fresh rosemary
2 cloves garlic, minced
1 tsp. Italian seasoning, plus more for marinating
1-½ cups water
Salt & pepper, to taste
1 Tbsp. olive oil, optional, for marinating
Fresh chives, chopped
- Rinse mushrooms and let them dry fully.
- Optional step: marinate mushrooms. In a large bowl, toss mushrooms with olive oil and Italian seasoning. Cover, place in the fridge and let them marinate for one hour or up to overnight. (For a quicker method, skip marinating and proceed to the following steps with plain mushrooms.)
- In a pot over medium heat, combine water, rice and fresh rosemary and bring to a boil. Reduce to simmer and cook covered for 25-30 minutes or until soft.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine cooked rice with nutritional yeast, onion, garlic, Italian seasoning, salt and pepper.
- Stuff each mushroom with rice mixture, packing as much in as possible. Place mushrooms on prepared baking sheet, leaving room between each.
- Bake for 20-25 minutes.
- Optional: sprinkle mushrooms with breadcrumbs and broil for 1-2 minutes until tops crisp.
- Serve with a drizzle of balsamic vinegar and fresh chives.