Ingredients
Scale
- 12 large mushrooms
- 1 cup cooked wild rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the spinach and cook until wilted.
- In a bowl, mix the cooked wild rice, sautéed vegetables, cream cheese, Parmesan cheese, thyme, salt, and pepper.
- Stuff each mushroom cap with the rice mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes until golden.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables as desired.
- This recipe can easily be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg