Rockydennis Presents another stuffed mushroom recipe. This one is more up my alley. For me, some stuffed mushrooms is about some grains, herbs, and maybe water chestnut or some radish mixed in. You gotta love that deep earthy flavor. Except I’d substitute quinoa for the wild rice.

Ingredients

• 8-10 mushrooms, medium-sized - Dealer’s choice on what kind of mushroom. As long as you can stuff the cap, we’re good to go.

• 3/4 cup wild rice (not cooked) - Yummy yummy grass seed. For real, it’s not even rice.

• 1 1/2 cups water

• 1/4 cup diced onion - Any kind will do. Or even a shallot.

• 2 tablespoons nutritional yeast - Again with the nutritional yeast. I’m guessing this is like, a staple in a vegan pantry

• 1 1/2 tablespoons fresh rosemary - If you use dried rosemary, make sure to use significantly less.

• 1 tablespoon olive oil

• 2 cloves minced garlic - Dried garlic works, too. Or roasted garlic. Or that dried, roasted garlic. Yum.

• 1 teaspoon oregano - The author most be referring to dry oregano. And what’s his problem? Suddenly we can’t afford some fresh oregano?

• Vegan bread crumbs (gluten-free if needed) - Oh, I see. We need to save $3.50 on the oregano to be able to afford the $45 vegan bread crumbs. I didn’t know there were non-gluten bread crumbs. I guess some bread has egg in it.
  
  I bet we can get some GF bread crumbs cheaper by searching for a specific grain, rather than ‘gluten-free’. We recommend Spelt. Mostly because it’s the only one we know.

• Salt and pepper, to taste

Preparation

1. Preheat your oven to 350°F.

2. Cook your rice according to the package instructions along with a few sprigs of the rosemary. Set aside. - Or quinoa or barely, whatever.

3. Remove the stem of your mushrooms and gently scraping away the dark inside layers. - You can also incorporate the stems into the stuffing mix, if you wanted to. Mushroom-stuffed mushrooms. That should be an NFT in the Metaverse.

4. Rinse, clean, and dry them well, and set aside. - I mean, sure, if you want. They were already clean, but whatever.

5. In a large bowl, combine your dried off mushrooms plus the olive oil and 1/2 teaspoon of herbs. - This is definitely a more effective way of coating them.

6. Gently toss and evenly coat all your mushrooms. Cover them for 1 hour. - Snap, we’re marinating!

7. Transfer your rice to a bowl and add the nutritional yeast, herbs, onion, garlic, and season with salt and pepper to taste. - I would have just cooked it all into the rice, but it doesn’t really matter. That’s just me.

8. Line a baking sheet with parchment paper and evenly space your mushrooms on it. - Parchment is worth the cost when it comes time to clean the pan. Because you won’t have to.

9. Stuff each mushroom, lightly pressing down to make more room. Depending on how large your mushrooms are, you may have leftover rice. - Thanks, Dad.

10. Place your mushrooms into the oven and bake for 18-20 minutes.

11. Top them with bread crumbs and bake on broil for 1-2 minutes to crisp the tops, and let the breadcrumbs brown. - Did you already put the bread crumbs on top? Just scrape off what you can, and flip the stuffing mix so that the crumbs are not exposed to the air.