Stuffed Mushrooms

Is it an appetizer? Or, a side dish as a great filling in a large portobello mushoom?  Just start with our long grain and wild rice mix, add just the right touch of Parmesan and pimientos ...

Makes 10 (About 4 appetizers each) Servings

  • Ingredients
    1 lb fresh mushrooms
    1 pkg Mahatma® Long Grain and Wild Rice Mix
    1/3 cup shaved Parmesan cheese
    1 jar (2 oz.) pimientos, chopped
    2 Tbsps fresh chives, snipped
  • Directions
    Preheat oven to 350°F.  Prepare rice mix according to package directions.

    Remove mushroom stems; set caps aside. Finely chop mushroom stems. In medium bowl, combine cooked rice, mushrooms stems, Parmesan cheese and pimentos.   Fill mushrooms with rice mixture, mounding on top.

    Place mushrooms on a foil lined baking sheet. Bake 20 minutes or until mushrooms are tender.  Garnish with chives.

    Make it a side dish ... prepare as mentioned and use as a stuffing for large portobello mushrooms.
  • Nutritional Info


    *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition


    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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