Mashed Potato and Wild Rice Stuffed Mushrooms Recipe

This Mashed Potato and Wild Rice Stuffed Mushrooms recipe is a savory and cheesy recipe, which is made with fluffy mashed potatoes and nutty wild rice. It’s the perfect party appetizer, ready in about 1 hour and 30 minutes.

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Mashed Potato and Wild Rice Stuffed Mushrooms Ingredients

A hearty, savory combination for an elegant appetizer or side dish.

• 1/2 cup Whole Wild Rice
• 12 Large Baby Portabella Mushroom Caps (2 1/2 to 3 inches in diameter)
• 1 1/4 cups Prepared Mashed Potatoes, preferably firm
• 1 Tbsp. Unsalted Butter
• 2 large cloves Garlic, Minced
• 1/4 cup Finely Chopped Yellow Onion
• 2 tsp. Finely Chopped Fresh Thyme, plus more for garnish
• 1 tsp. Finely Chopped Fresh Rosemary
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Black Pepper
• 1 cup Shredded White Cheddar Cheese, plus more for topping
• 1/4 cup Grated Parmesan Cheese, plus more for topping

How To Make Mashed Potato and Wild Rice Stuffed Mushrooms

A step-by-step guide to this impressive and delicious stuffed mushroom recipe.

1. Cook the Wild Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the wild rice, reduce the heat to a low simmer, and cover. Cook for about 40-50 minutes, or until the rice grains have split open and are tender. Drain any excess water and set aside.
2. Prepare the Filling Base: Preheat your oven to 350°F. Gently wipe the mushroom caps clean and arrange them on a rimmed baking sheet. In a skillet over medium heat, melt the butter. Add the minced garlic and chopped onion and cook for 7 to 8 minutes, until softened but not browned.
3. Combine the Filling: In a medium bowl, place your mashed potatoes. Add the softened garlic and onion mixture, fresh thyme, fresh rosemary, salt, and pepper. Stir to combine. Then, stir in 1 1/4 cups of the cooked wild rice, the white cheddar, and the Parmesan cheese. Taste the mixture and add more salt and pepper if needed.
4. Stuff the Mushrooms: Using a spoon, tightly pack the potato and rice mixture into the cavities of the mushroom caps. Mound any remaining mixture generously on top of each mushroom.
5. Bake the Mushrooms: Place the stuffed mushrooms in the preheated oven and bake for 25 minutes. Remove the pan, sprinkle a little extra white cheddar and Parmesan on top of each mushroom, and return to the oven to bake for another 10 to 15 minutes, until the topping is golden and bubbly. Garnish with additional fresh thyme and serve hot.

Recipe Tips

For the most flavorful, perfectly cooked stuffed mushrooms.

• How to keep the mushrooms from getting watery? Portabella mushrooms have a high water content. To prevent a soggy result, make sure not to wash them under running water; simply wipe them clean with a damp paper towel. Baking them on a rimmed baking sheet will allow any liquid they release to evaporate.
• What are the best mashed potatoes to use? Firm, chilled leftover mashed potatoes are perfect for this recipe. They provide a great, sturdy base for the filling. If you’re using a packaged or instant variety, make sure it’s prepared to be on the thicker side.
• Can I make these ahead of time? Yes, this is a fantastic make-ahead appetizer. You can assemble the mushrooms completely, cover them, and store them in the refrigerator for up to 24 hours. Just add about 10-15 minutes to the initial baking time since they will be starting from cold.
• Can I use a different kind of rice? Wild rice provides a wonderful, nutty flavor and a chewy texture that contrasts with the creamy potatoes. In a pinch, you could substitute it with a wild rice blend, brown rice, or even quinoa.

What To Serve With Mashed Potato and Wild Rice Stuffed Mushrooms

These hearty mushrooms can be an appetizer or a side dish.

These savory stuffed mushrooms are a versatile dish. Serve them:

• As a sophisticated appetizer for a dinner party or holiday gathering
• As a hearty side dish alongside a simple roast chicken or seared steak
• As a satisfying vegetarian main course with a large green salad

How To Store Mashed Potato and Wild Rice Stuffed Mushrooms

Keeping your delicious leftovers fresh.

• Refrigerate: Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 4 days.
• Reheat: For the best results, reheat them in a 350°F oven or an air fryer for 10-15 minutes, until heated through and the topping is crisp.

Mashed Potato and Wild Rice Stuffed Mushrooms Nutrition Facts

An estimated guide per stuffed mushroom.

• Calories: 180 kcal
• Carbohydrates: 15 g
• Protein: 8 g
• Fat: 10 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

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• Green Goddess Potato Salad Recipe
• Cheesy Beef and Sweet Potato Taco Casserole Recipe