Tiny button mushrooms are great as a party snack or side dish, or use this filling to stuff large field mushrooms to serve as a main. Wild rice is expensive, but this is a delicious way to make it stretch and enjoy its nutty flavour. The walnuts are optional, but the panko breadcrumbs are non-negotiable — they're what bind the filling while providing essential crunch.
500g button mushrooms
4-5 tablespoons of olive oil
1/2 cup panko breadcrumbs (large Japanese style)
1/2 cup cooked wild rice (or long grain brown rice)
1/4 cup walnuts, roughly chopped (optional)
2 garlic cloves, minced
2 spring onions, finely chopped
a big handful of baby spinach leaves, roughly chopped
2 tablespoons fresh parsley, chopped
1/2-1 teaspoon fresh thyme leaves
1/2 teaspoon dried sage
50g dairy-free cheese (optional)
salt and pepper, to taste
thyme sprigs, to serve
Preheat your oven to 200 degrees C.
Carefully remove the mushroom stalks, being careful to keep the caps intact. In a large bowl, toss the mushrooms with 1 tablespoon of the olive oil then arrange on a baking tray like little cups.
Finely chop the mushroom stalks, then heat 3-4 tablespoons of olive oil in a fry pan over medium-heat, and tip the chopped stalks in. Saute for 1-2 minutes, or until the stalks soften slightly, then add the minced garlic and cook, stirring constantly, until fragrant -- about 30 seconds.
Add the cooked wild rice, panko breadcrumbs, chopped spring onions, spinach and walnuts, if using, and cook for a further minute or so until the spinach has wilted.
Remove frypan from the heat and add the herbs, and dairy-free cheese, if using. Give it a quick stir to combine, then season to taste with salt and pepper.
Now to get messy! Spoon the filling into the mushroom cups -- don't worry if it flies everywhere, it'll just bake up to crunchy bits that the chef gets to eat ;)
Drizzle with the remaining tablespoon or two of olive oil, then pop into the oven. Bake for about 15-20 minutes, or until the tops look lightly golden and the mushrooms have softened a little.
Serve warm, garnished with fresh thyme sprigs.
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