Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese

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One of these generously filled portobellos makes a satisfying main dish. The mushrooms can be assembled up to two days ahead, wrapped individually in plastic wrap, and refrigerated.

  • SERVINGServings


  • 2 Tbs. olive oil, divided
  • 1 small onion, finely chopped (1 cup)
  • 6 oz. button or white mushrooms, chopped (1 1/2 cups)
  • 1 clove garlic, minced (1 tsp.)
  • 1/4 tsp. salt
  • 1 cup cooked wild rice
  • 2 oz. herbed goat cheese, crumbled (1/2 cup)
  • 4 large portobello mushrooms, stems and gills removed
  • 12 cherry tomatoes, halved
  • 2 Tbs. lemon juice
  • 4 tsp. fine breadcrumbs, divided
  • Chopped fresh parsley, for garnish


1. Preheat oven to 425°F. Coat baking sheet with cooking spray.

2. Heat large, deep skillet over medium heat. Add 1 Tbs. oil, and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in button mushrooms, garlic, and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of liquid is evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat, and stir in goat cheese.

3. Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in bowl, and lay tomato halves cut-side up over tops of filled portobellos.

4. Place stuffed portobellos on baking sheet greased with remaining 1 Tbs. oil, and sprinkle each with 1 tsp. breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle with parsley.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 227
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 7 mg
  • Fat Content: 10 g
  • Fiber Content: 4 g
  • Protein Content: 9 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 229 mg
  • Sugar Content: 7 g