Cheesy Rice Stuffed Mushrooms: Melted cheese stirred into rice with pecans, cranberries all stuffed into tender, fresh mushrooms an appetizer for your guests at any holiday party, football viewing or just for a Friday Night snack.
My husband is from Minnesota and we have a house up on a lake in northern Minnesota that someday soon we will move to and leave behind the hustle and bustle of California. In the mean time, we get up to the lake to relax and work on getting the house ready for when we move. When we’re there we go out to eat to a lot of restaurants and todays post on Cheesy Rice Stuffed Mushrooms is inspired by what we had at a local restaurant.
These Cheesy Rice stuffed Mushrooms are earthy and tender and each bite has the melted cheese swirled with the flavors of fall…. nuts and cranberries.
Cheesy Rice stuffed Mushrooms are ideal for entertaining because you can make them ahead of your guests arriving then pop them in the oven just before they arrive. The scent of the mushrooms softening, cheese melting and the garlic and herb infused rice will make your home smell so wonderful as your company arrives.
Points Of Interest on Cheesy Rice Stuffed Mushrooms:
- Easy/Hard: Very easy. Cook the rice, stir with the seasonings and cheese and put it in the mushroom cap! Can it be any easier?
- Options: I suggest using a 2- 3″ mushroom to make these, but you can make these for a side dish too and get a large portobella mushroom to stuff. You’ll only need to adjust the cooking time. (Check out what the difference between a portabella and a crimini mushroom here.)
- Adaptions: Use your favorite cheese instead of the gouda that I used, it works with any cheese. You can switch the nuts and even switch to dates or figs. You can also make a meat filled mushroom by using pieces of sausage or pepperoni in the rice.
- Pairs well with a good cold beer (great for football season) Prosecco (fun for the holiday parties) or even a Pinot because it works well with the gouda cheese and smokiness of the cooked mushroom.
Looking for other appetizers to pair with the mushrooms this fall and holiday season? I have recipes for Smoky Shrimp on Potato Nests , a Bacon Filled Stuffing Cups and Sweet Potato Starter Bites that give you more options for any entertaining!
Cheesy Rice Stuffed Mushrooms: Melted cheese stirred into rice with pecans, cranberries all stuffed into tender, fresh mushrooms an appetizer your guests at any holiday party, football viewing or just for a Friday Night snack.
- 1 cup cooked rice
- 1 tablespoon olive oil
- 2 tablespoons onions minced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 cup gouda cheese
- 1/2 cup cream cheese
- 1/4 cup dried cranberries chopped fine
- 1/4 cup pecans
- 24 button mushrooms, (crimini) stems and center removed
- 1 tablespoon melted butter
Preheat oven to 350°
(Cook rice according to instructions on rice package). Place hot cooked rice into a bowl and set aside.
In oven proof skillet, heat pan to hot, then add 1 tablespoon olive oil and saute garlic and onion until translucent. Add thyme and stir to combine for 1 minute. Remove skillet from heat.
Stir onion/garlic mixture into rice mixture. Set aside about 2 tablespoons of gouda cheese. Stir rest of gouda cheese, cream cheese, cranberries and pecans into the rice.
Remove stems and inner part of mushroom. Brush the tops of the mushrooms with the tablespoon of melted butter. Then divide rice mixture evenly (just a little less than a tablespoon each) and spoon in rice mixture into mushroom cap. Place mushrooms, cap side down, filling side up back into the same skillet you cooked the onions and garlic in.
Sprinkle the last 2 tablespoons of reserved cheese over the top. Bake for 25 minutes until golden brown and sizzling. If the cheese isn't brown enough to your liking, turn the oven up to 400° and watch carefully to brown them for 5 minutes. (Don't leave the oven area, you want to make sure they don't burn.)
Remove from he oven and serve immediately.