Make Ahead

Wild Rice, Barley, and Zuchinni Stuffed Mushrooms

April  9, 2011
Author Notes

We love wild rice and mushrooms and so tweaked some stuffing ideas until I found one I liked. If youmake this the day before, it makes it easier to make pretty even scoops with a small disher. —janenov46

  • Serves 8
  • 1/4 cup wild rice
  • 2 tablespoons olive oil, divided
  • 1/3 cup shallots, minced
  • 3 pieces cloves garlic, minced
  • 1 1/2 cups beef stock
  • 1/2 cup merlot
  • 8 ounces portabella mushrooms, or other stuffing mushroom of your choice
  • 1/2 piece 1/2 small red pepper, diced
  • 1/4 cup zuchinni, grated
  • 1 teaspoon each salt and pepper
  • 1/2 teaspoon thyme
  • 8 tablespoons crumbled blue cheese
In This Recipe
  1. In a strainer rinse rice well under cold water, drain well.
  2. Heat 1 tablepoon of the olive oil , saute onion until translucent, addd barley, rice, and garlic. Cook 1 minute.
  3. Add the beef broth and merlot, bring to a boil, then reduce heat to a low simmer and cook for 1 hour.
  4. Clean mushrooms with a damp paper towel, remove stems, and microwave for 3 minutes to cook a little. Chop stems.
  5. Add sweet red pepper, chopped mushroom stems, zuchinni, seasonings, cook and stir 6 minutes.
  6. Add the pepper mixture to the rice mixutre.
  7. At this point cover and chill or cook immediately, if you wait til it chills, it does stick together better t hough.
  8. Pre heat oven to 350°
  9. Stuff mushrooms with rice mixture
  10. top each mushroom with crumbled blue cheese
  11. Bake uncovered for 15 minutes, serve hot.
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