Saturday, May 22, 2021 — Just a very quick post to share a good recipe that I got from my neighbor. This is what I fixed for my dinner tonight… Good stuff and I didn’t want to lose the recipe so will share it here, then I know it can always be found again! Also, I sold my Singer Quantum 9960 sewing machine. Now I’m down to my trusty Singer 401a (a vintage sewing machine) and my new Baby Lock machine. Manageable, for sure.
MASHED POTATO & WILD RICE STUFFED MUSHROOMS
May 22, 2021 – From my neighbor on Tulip Ct. She and I used fresh herbs, but she says she’s sure it would be just as good with dried. I have to say, I made a few changes to the recipe. They were delicious! A lot of work, but I’m sure it could be shortened with a couple of short-cuts here and there (like instant potatoes, for example).
Preheat oven to 350 deg. Line a rimmed baking or (cookie) sheet with parchment or foil.
½ C. Whole Wild Rice/ or 1 1/4 cups cooked wild rice (I substituted regular long-grain white rice)
12 Large Baby Portabella Caps, 2 ½” to 3″ in diameter. (I used regular white mushrooms and removed the stem)
1 1/4 C. Prepared mashed potatoes (She used Bob Evans, ready to eat, but I wasn’t sure of the sodium content so I just cooked a large Russet potato and mashed it.)
1 Tbsp. Unsalted butter (I used margarine because I can’t tolerate butter fat.)
2 Cloves garlic (Large), Minced. I used ready diced garlic in oil.
1/4 C. Finely chopped yellow onion
2 tsp. Finely chopped fresh thyme, plus more for garnish
1 tsp. Finely chopped fresh rosemary
½ tsp. Kosher salt
1/4 tsp. Black pepper (I probably added another ½ tsp., but no add’l salt)
1 C. Shredded white cheddar cheese, plus more for topping (I bought Kerry Brand–block sweet cheddar)
1/4 C. Grated Parmesan Cheese, plus more for topping.
Prepare the rice–whether you use instant rice or boiled, your choice as to type. Gently wash the mushroom caps, removing the stem and placing them on the parchment. Set aside. Place mashed potatoes in a medium bowl and set aside–since I boiled and mashed a potato, I left it in the pan rather than dirtying a bowl.
In a fry pan over medium heat, melt butter. Add garlic & onion and cook until softened – about 7 to 8 minutes, stirring regularly. Do not brown. Remove from heat. Add softened garlic & onion, rosemary, thyme, salt and pepper to mashed potatoes. Stir to combine. Stir in 1 1/4 c. of the cooked rice, the white cheddar & parmesan. Taste mixture, adding more salt or pepper if needed.
With a spoon, add mashed potato mixture to cavities in mushrooms, stuffing the mixture in as tightly as you can. Mound the remaining mixture on top, pressing it into the mushroom. Depending on the size of caps, you may have more or less mixture to mound on top. (I had quite a bit extra so put it in a glass baking dish, garnished with a bit of the white cheddar and baked it along with the mushrooms.
Bake for 25 min. Remove and add a bit more grated cheddar then parmesan on top of each and return to oven for 10-15 min. more. Sprinkle with additional fresh chopped thyme and serve hot.
Be safe, take good care of yourself, and be sure to tell those you love that you love them!