Stuffed mushrooms make a great appetizer at any time of year. I love serving these as a part of an antipasti spread. They are easy to make the night before you need to serve them and bake them right before you the appetizers out. I transport them in a mini cupcake pan if I need to take them on the road. I bake them right in the cupcake pan.
I only rinse the mushroom caps if they really have a lot of dirt on them. Usually, though, I can just wipe them clean with a damp cloth.
The flavor of the wild rice works well with the chewiness of the short grain brown rice. I added the nuts into the mixture for texture and a typical complement to both kinds of rice. The two types of cheese hold the mixture together; adding a lovely creaminess and sharpness to the flavor. The mushrooms are cooked in butter which adds to the richness of the stuffing.
The entire mixture is blended together. Make sure you give it a final taste and adjust the seasonings before you stuff the mushroom caps.
Filling the caps can seem tedious, but remember all of this work is one ahead of time. You will be all set to pop them in the oven, and all you have to do is the final plating. Another great thing about this recipe is that it makes a lot of filling. That means you can probably use them for more than one special occasion. The filling freezes very well.
I should mention that wild rice is not rice; it's the seed of an aquatic grass. I always have some in my cupboard. I usually cook it with short-grain brown rice in my rice cooker. I took wild rice with me on my first trip to Italy to give as gifts to my family. As it turns out, they had absolutely no idea what it was. Guess what, you can cook it like you cook risotto! Oh, those Italians! I hope you enjoy the recipe!
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