Wild Rice & Sausage Stuffed Mushrooms
These Sausage and Wild Rice Stuffed Portabello Mushrooms, made with breadcrumbs and Parmesan cheese, are the perfect bite-sized appetizer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at carolinarice.com.
Cooking tools:
- Oven
- Saucepan
- Baking sheet
- Skillet
- Colander
- Mixing bowl
- Spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
Ingredients
- 1 cup, uncooked Carolina® Jasmine Rice with Red & Wild Rice
- 12 large baby portabella caps, 2.5-3in. in diameter
- ½ lb. Italian sausage
- ¼ cup yellow onion, finely chopped
- 2 large garlic cloves, minced
- 2 tsp fresh thyme, finely chopped
- ¼ tsp kosher salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ cup panko or bread crumbs
- ¼ cup grated Parmesan cheese
- ¾ cup shredded Cheddar cheese
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