Stuffed mushrooms make a great appetizer at any time of year. I love serving these as a part of an antipasto 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.
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.
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!