Rice-stuffed Mushrooms

Rice-Stuffed Mushrooms Recipe - American Cuisine

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Rice-stuffed mushrooms are a delicious and savory appetizer that is perfect for any occasion. These mushrooms are filled with a flavorful mixture of cooked rice, pecans, and spices, creating a dish that is sure to impress your guests.

History

The exact origins of rice-stuffed mushrooms are unclear, but stuffed mushrooms have been a popular dish in various cultures for centuries. The combination of mushrooms and rice is a classic pairing that has stood the test of time.

Ingredients

24 large fresh mushrooms
3 tbsp minced onion
1 tbsp butter or margarine
1 cup cooked rice
0.5 cup finely chopped pecans
1 tbsp chili sauce
1 tbsp lemon juice
1 tsp salt
0.25 tsp ground black pepper
melted butter

How to prepare

Remove the stems, wash, and dry the mushrooms.
In a small skillet, cook the onion in butter until tender, but not brown.
Add the rice, pecans, chili sauce, juice, salt, and pepper.
Press the rice mixture into each mushroom cavity.
Place the mushroom caps on a rack in the broiler.
Drizzle with melted butter and broil until golden brown.

Variations

You can add cooked ground meat, such as sausage or ground beef, to the rice mixture for added protein.
Try using different types of nuts, such as walnuts or almonds, in place of pecans for a different flavor profile.

Cooking Tips & Tricks

Be sure to remove the stems from the mushrooms before filling them with the rice mixture.

- Make sure to wash and dry the mushrooms thoroughly before filling them.

- Drizzling the mushrooms with melted butter before broiling will help them brown and crisp up nicely.

Serving Suggestions

Rice-stuffed mushrooms can be served as an appetizer or as a side dish. They pair well with a variety of main courses, such as grilled chicken or steak.

Cooking Techniques

Broiling the mushrooms helps to crisp up the tops and create a delicious golden brown crust.

Ingredient Substitutions

If you don't have pecans on hand, you can use any type of nut or seed in their place. You can also substitute the chili sauce with hot sauce or tomato sauce.

Make Ahead Tips

You can prepare the rice mixture ahead of time and store it in the refrigerator until you are ready to fill the mushrooms and broil them.

Presentation Ideas

Garnish the rice-stuffed mushrooms with fresh herbs, such as parsley or chives, for a pop of color and added flavor.

Pairing Recommendations

Rice-stuffed mushrooms pair well with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover rice-stuffed mushrooms in an airtight container in the refrigerator. To reheat, place them in the oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of rice-stuffed mushrooms contains approximately 120 calories.

Carbohydrates

Each serving of rice-stuffed mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of rice-stuffed mushrooms contains approximately 6 grams of fat.

Proteins

Each serving of rice-stuffed mushrooms contains approximately 3 grams of protein.

Vitamins and minerals

Mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium.

Alergens

This recipe contains nuts (pecans) and dairy (butter), so be cautious if you have allergies to these ingredients.

Summary

Rice-stuffed mushrooms are a relatively low-calorie dish that is rich in carbohydrates and fats. They also provide a good source of protein and essential vitamins and minerals.

Summary

Rice-stuffed mushrooms are a delicious and versatile dish that is perfect for entertaining or as a side dish. With a flavorful rice and nut filling, these mushrooms are sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my dear friend Martha in her cozy little cottage by the sea. Martha was known in our town for her incredible cooking skills, and I always looked forward to our culinary adventures together.

On that particular day, Martha invited me into her kitchen to help her prepare a special dish for dinner. She pulled out a worn, tattered cookbook that had been passed down through her family for generations. As she flipped through the pages, she paused on a recipe for Rice-stuffed Mushrooms. "This," she said with a twinkle in her eye, "is one of my absolute favorites."

I watched in awe as Martha expertly mixed together cooked rice, sautéed onions, garlic, breadcrumbs, and a blend of herbs and spices. She then carefully scooped the mixture into mushroom caps, arranging them neatly on a baking sheet before popping them into the oven. The sweet aroma of the mushrooms filled the kitchen, and I couldn't wait to taste the finished dish.

When the mushrooms emerged from the oven, golden brown and bubbling with melted cheese, Martha placed them on a serving platter and garnished them with fresh herbs. With a flourish, she presented them to me with a smile. "Here you go, my dear," she said. "I hope you enjoy them as much as I do."

I took a bite of the Rice-stuffed Mushroom and was immediately transported to foodie heaven. The combination of flavors and textures was simply divine. The earthy mushrooms paired perfectly with the savory rice filling, creating a dish that was both comforting and elegant. I knew in that moment that I had to learn how to make this recipe for myself.

Over the years, I practiced and perfected the art of making Rice-stuffed Mushrooms. I experimented with different types of mushrooms, varying the herbs and spices to suit my taste. I shared the recipe with friends and family, and it soon became a staple at our gatherings and celebrations.

One day, while rummaging through my own collection of cookbooks, I stumbled upon a faded, handwritten recipe card tucked away in a forgotten corner. It was my grandmother's handwriting, and as I read the words on the card, I realized that this was the same recipe for Rice-stuffed Mushrooms that Martha had shared with me all those years ago.

I felt a surge of emotion as I remembered my grandmother standing in her own kitchen, preparing this dish with love and care. She had learned the recipe from a dear friend of hers, who had passed it down through her family for generations. And now, here I was, continuing the tradition and sharing this delicious recipe with the people I loved.

As I cooked the Rice-stuffed Mushrooms for my family that evening, I felt a deep sense of connection to my past and to the generations of women who had come before me. I thought about all the hands that had lovingly prepared this dish, all the mouths that had savored its rich flavors. And I knew that as long as I continued to cook and share this recipe, a part of me would live on in each delicious bite.

And so, every time I make Rice-stuffed Mushrooms, I am reminded of the bond between food and memory, of the joy that comes from sharing a beloved recipe with those we hold dear. The simple act of cooking can connect us to our past, to our loved ones, and to the traditions that make us who we are. And for that, I am eternally grateful.