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Stuffed Portobello Mushroom and Wild Rice Casserole
Indulge in the earthy flavors of stuffed Portobello mushrooms combined with hearty wild rice in this mouthwatering casserole that’s perfect for any occasion!
Ingredients
- 6 large Portobello mushrooms, stems removed and cleaned
- 1 cup wild rice, rinsed
- 2 cups vegetable broth
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 cup diced bell peppers (red and yellow)
- 1 cup chopped spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
Preheat the oven to 375°F (190°C).
In a saucepan, combine the wild rice and vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes until cooked.
While the rice is cooking, heat the olive oil in a skillet over medium heat. Add onions and garlic, sauté until translucent.
Stir in the diced bell peppers and spinach, cooking until the spinach wilts.
Combine the sautéed vegetables with the cooked wild rice, and mix in mozzarella, Parmesan, thyme, smoked paprika, salt, and pepper.
Place the Portobello mushrooms on a baking sheet, cavity side up. Fill each mushroom cap with the rice mixture.
Cover the baking sheet with foil and bake for 25 minutes
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Let cool slightly before serving.
Kitchen Tools
- Large pot for cooking rice
- Skillet for sautéing
- Baking sheet
- Mixing bowl
- Foil
Chef's Tips
Troubleshooting
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Frequently Asked Questions
Yes, you can prepare it up to the baking step and refrigerate it overnight, then bake when ready.
You can add nuts, seeds, or additional vegetables like zucchini for extra texture and flavor.
Yes, freeze it before baking for up to 3 months. Thaw and bake as directed.
Absolutely! It's perfect for meal prep, offering a nutritious option for the week.
The mushrooms should be tender and the cheese melted and slightly golden.