Wild Rice Stuffing Portobellos
Prep time
Cook time
Total time
Serves: 6 stuffed mushrooms
Wild Rice Stuffing
  • 6 large portobello mushroom caps, stems removed
  • 1 tablespoon olive oil, divided
  • ½ teaspoon salt, divided
  • 1 pound raw turkey sausage (or any kind of sausage)
  • 1 teaspoon poultry seasoning
  • ½ onion, finely chopped
  • ⅛ teaspoon pepper
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2½ cups cooked wild rice
  • ¼ cup breadcrumbs
  • ¼ cup shredded parmesan cheese
  • Fresh chopped herbs like sage, thyme, and parsley
  1. Precook the mushrooms: Preheat the oven to 375 degrees. Place the mushrooms caps in a large casserole dish. Drizzle with ½ tablespoon olive oil and sprinkle with ¼ teaspoon salt. Bake for 10-15 minutes until slightly tender.
  2. Prepare the stuffing: Meanwhile, heat the remaining olive oil in a large saucepan over medium-high heat. Once heated, add in the turkey sausage and poultry seasoning. Cook for about 10 minutes or until browned. Remove sausage from the pan and transfer to a plate. Add in the onion and sprinkle with remaining salt and pepper. Cook until softened. Add in the garlic, sage, and thyme. Cook for another minute. Add in the cooked wild rice and sausage, and stir to combine. Taste and add more salt and pepper if needed.
  3. Bake the mushrooms: Spoon equal portions of the stuffing into the portobello mushroom caps. In a bowl, combine the breadcrumbs, parmesan cheese. Top each stuffed mushroom with the breadcrumb mixture. Bake for 15-20 minutes until the topping is golden brown. Sprinkle with additional fresh herbs.
One stuffed mushroom offers a large serving. You may want to cut the stuffed portobellos in half, especially if you're feeding a crowd.
Nutrition Information
Serving size: 1 stuffed mushroom Calories: 271.1 Fat: 10.7 g Carbohydrates: 21.6 g Sodium: 856 mg Fiber: 3.6 g Protein: 23.7 g
Recipe by Destination Delish at https://www.destinationdelish.com/wild-rice-stuffing-portobellos/