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.
Preheat oven to 350°
(Cook rice according to instructions on rice package). Place hot cooked rice into a bowl and set aside.
Using a damp paper towel wipe any dirt from the mushrooms. Remove the stems from the center carefully trying to not rip the mushroom cap.
If the stems are not dried out and wood looking, mince them into small pieces and add when cooking the onion and garlic for additional flavor boost.
In oven proof skillet, heat pan to hot, then add 1 tablespoon olive oil and saute garlic and onion until translucent Add minced mushroom stems here is using.(about 3 minutes.). 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.
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 the oven and serve immediately.