Wednesday, January 1, 2014

HAPPY NEW YEAR 2014! - Sausage & Wild Rice Stuffed Mushrooms

 Stuffed Mushrooms by Angie Ouellette-Tower for photo 028_zpscf049d83.jpg

HAPPY NEW YEAR!!  & Sausage and Wild Rice Stuffed Mushrooms

I hope you all had a safe and enjoyable New Years Eve celebration!

I wanted to share with you an stuffed mushroom recipe that I created many years ago.  I love the flavor combination of wild rice, sausage & mushrooms!! - It's another keeper!

Stuffed Mushrooms by Angie Ouellette-Tower for photo 015_zpsbcd84251.jpg
Stuffed Mushrooms by Angie Ouellette-Tower for photo 016_zpsa5927cf7.jpg

35 medium to large button mushrooms (washed & stem removed - save half of the stems for the filling) (wash & finely chop the saved stems)
a little olive oil (1 to 2 tablespoons)
16 oz bulk sausage (I used a spicy breakfast sausage)
1 cup shredded cheese (I used cheddar)
1 large celery stalk (washed & finely chopped)
1 small onion (peeled & finely chopped)
2 cups cooked Basmatti Rice
1/4 cup uncooked wild rice (boil in 1 1/2 cups water and a dash of salt for 50 minutes or until cooked)
an extra 1/2 cup shredded cheese to top the mushrooms

Stuffed Mushrooms by Angie Ouellette-Tower for photo 017_zpsc294ff2c.jpg  Stuffed Mushrooms by Angie Ouellette-Tower for photo 019_zpsd40f26d4.jpg
Begin by cooking the rices (Basmatti & Wild).  While the rice is cooking prepare the ingredients as listed above (remove the stems of the mushrooms by wiggling them around in a circle & they will pop right out. Also, cut /shred the other ingredients as described above).  Place the stemmed mushrooms in a large bowl & toss with olive oil (a couple tablespoons of olive oil) & set aside until later.  Fry/cook the sausage - crumble or chop while frying & drain all fat.  Saute the onion, celery & mushroom stems in a little olive oil until the onion is clear/transparent.  Now stir all stuffing ingredients together: both rices, the sautéed onion/celery/stem, the cooked sausage & shredded cheese (see picture below) (you don't need any spices or salt because of all the salty ingredients).  Stuff all mushrooms (heaping tablespoon worth) and place in a Pyrex dish.  Top each mushroom with a little cheese.

Stuffed Mushrooms by Angie Ouellette-Tower for photo 021_zps7aa73a89.jpg

Bake in a preheated 375 degree oven for 15minutes (or until desired "doneness" is achieved)

Stuffed Mushrooms by Angie Ouellette-Tower for photo 024_zpsb2f9c37c.jpg

Serve & ENJOY!!
(Be Careful!! - Contents will be hot!!)

New Year, by Angie Ouellette-Tower for

Linked to:
Tuesdays With A Twist
Thursday Favorite Things
HomeAcre Hop
The Weekend re-Treat
Freedom Fridays
Strut Your Stuff
Inspiration Monday


God’s Growing Garden

Click HERE to link up to the CLIMB (the month long Networking blog hop) & don't forget to enter the Giveaway!!


  1. This looks so good. I absolutely love stuffed mushrooms.

  2. Looks delish! I would pick one up first at a buffet.
    Laura of Harvest Lane Cottage

  3. YUM! I am going to make this for my husband...he will love it! Thanks for joining us in the blog hop!!

  4. Thank you so much for stopping by The Weekend re-Treat this week and sharing this post with us! Wanted to stop by your blog and Pin it to our Party Boards while I was here tonight !

    Shauna @ The Best Blog Recipes

  5. OH my goodness, yes please! Thank you for sharing and joining in the fun at the Thursday Favorite Things blog hop. I am leaving some hugs on your lovely blog

  6. Perfect for the holidays,and it is very easy and nutritious, I wonder if I used portabella if I could use them for a meal, just an idea, thank you for sharing this recipe


Please feel free to leave comments or questions (no question is ever stupid) - They will show up on the blog once I have read through them.
Thank You.

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