Mashed Potato and Wild Rice Stuffed Mushrooms
These hearty Mashed Potato and Wild Rice Stuffed Mushrooms are baby bella mushroom caps stuffed with comfort. They’re perfect for holiday dinners and cozy wintertime meals, and make a great side dish for meats hot off the grill!
Stuffed Mushrooms are a Favorite of Mine!
I’ve always loved mushrooms. Especially stuffed mushrooms.
My infatuation started when I was very young, with a stuffed mushroom recipe from my grandma. The stuffing portion included spicy sausage and sharp cheddar, so very good together. My mom and sisters and I would make these small stuffed mushrooms as an appetizer for special gatherings.
This new recipe for Mashed Potato and Wild Rice Stuffed Mushrooms is more of a fork-and-knife kind of stuffed mushroom recipe. It’s larger and heartier than the smaller mushroom appetizers, and fits perfectly in the side dish category.
The recipe features comfort-stuffed baby portobello mushroom caps – beautiful for holiday dinners and cozy wintertime meals, and a great side for any meats hot off the grill!
Like stuffed mushrooms? Here are are a few more recipes for you: Cheesy Stuffed Mushrooms Grilled on a Cedar Plank are a fun appetizer for backyard gatherings. Turkey Wild Rice Stuffed Portobello Mushrooms make a beautiful, lighter main dish. And my Mushrooms Stuffed with Bacon, Blue Cheese, and Dried Cherries is rockin’ with flavor!
You can also find this recipe over at The Pioneer Woman – check it out!
Ingredients
When it comes to baby bella mushroom recipes, this one is total comfort food. With mushrooms, mashed potatoes, wild rice, fresh herbs, and a bit of cheese, it makes a great side dish – in tidy, smaller portions!
Here’s what you’ll need:
- wild rice – I prefer whole wild rice (not broken or cracked).
- baby portobello caps – Look for ones that are larger in size, about 2.5″ to 3″ in diameter.
- prepared mashed potatoes – A great way to use leftover mashed potatoes! It’s best to use firm textured mashed potatoes.
- butter
- garlic
- yellow onion
- minced fresh thyme
- minced fresh rosemary
- salt & pepper
- shredded white cheddar – For mixing into the mashed potato and wild rice filling and for sprinkling over the top of the stuffed mushrooms.
- grated Parmesan – Also in the filling and sprinkled over the top.
How to Make Stuffed Mushrooms
Stuffed mushrooms always get oohs and ahhs at the dinner table. People always think they’re so fancy and complicated. But, really, they’re just a fun and easy way to enjoy mushrooms!
- Prep oven: Preheat to 350° F.
- Cook wild rice: See next section where I talk more about this step.
- Prep portobellos and mashed potatoes: Place portobello mushroom caps on a rimmed pan and set aside. Place mashed potatoes in a medium bowl and set aside.
- Sauté garlic and onion: In a fry pan over medium heat, sauté garlic and onion in butter, until softened.
- Make the stuffing: Add sautéed garlic and onion, thyme, rosemary, salt, and pepper to the mashed potatoes. Stir to combine. Then stir in cooked wild rice, white cheddar, and Parmesan. Add salt and pepper if needed.
- Stuff the mushrooms: With a spoon, stuff the mashed potato mixture into the mushroom cavities, as tightly as you can. Then mound remaining potato mixture on top, pressing it onto the mushroom.
- Bake: Place in oven and bake for 25 minutes. Then add a little white cheddar, then Parmesan, to top of mashed potato mixture. Bake 10 to 15 minutes longer. Sprinkle with additional fresh chopped thyme before serving.
How to Cook Wild Rice
Cooking wild rice is easy. If you’ve never made it before, look at the photo above – this is what it should look like when it’s fully cooked.
See how all of the dark, hard outer shells are split open? You’ll know the wild rice is done cooking when it reveals its lighter colored insides, just like the photo shows. The wild rice will have a curled appearance, with a tender, chewy bite.
To cook wild rice: For this recipe, bring 2 cups of water to a boil in a medium sauce pan over high heat. Add 1/2 cup wild rice, and then reduce heat to low / medium-low and cover pan with a lid. Let simmer for about 40 minutes, or until the rice has split open, revealing its tender insides. It may take an additional 10 to 15 minutes for this to fully happen – just depends on your rice and cooking temperature. Drain and set aside.
Wild rice is a very Minnesota thing. After Thanksgiving each year, we always make a big pot of my creamy turkey and wild rice soup. It tastes especially fabulous when Blake smokes the turkey on our Big Green Egg. All the earthy, smoky flavors of the turkey and wild rice marry perfectly with the creamy soup. You might also like my Chicken Wild Rice Casserole with Gruyere!
My family likes to eat at Kieran’s Irish Pub in downtown Minneapolis before hitting up a sporting event at either Target Center or Target Field. This pub offers mashed potato and wild rice stuffed mushrooms on their menu, and Blake and I often order them. That menu item was the inspiration for this recipe.
I love that we can now enjoy these mushrooms at home!
What to Serve with Stuffed Mushrooms
These mushrooms are a fun and tasty side dish.
How about serving them alongside Easy Grilled Pork Chops, Mustard Pork Loin Roast, or my fantastic Easy Beer Can Chicken? They’d also be awesome with Meatloaf, Sugar Grilled Steaks, or Grilled Turkey Tenderloin!
Can I Make These in Advance?
This is a great recipe to prep ahead of time!
Simply follow the recipe instructions until you’ve stuffed the mushroom caps with the potato and wild rice mixture. Then place the stuffed mushrooms in an airtight container and refrigerate.
Thirty minutes prior to baking, remove the mushrooms from the fridge. Place mushrooms on a rimmed baking pan, preheat the oven, and proceed with the rest of the recipe instructions. Note that the mushrooms may take a little more time to bake since they are cold.
Like this recipe? Save it to Pinterest!
For more wild rice recipes, be sure to check out:
- Crock Pot Stuffing with Wild Rice, Cranberries, and Almonds from Well Plated
- Wild Rice Pancakes from The Pioneer Woman
- Wild Rice Salad with Chicken, Dried Cherries, and Goat Cheese from Cookin’ Canuck
Mashed Potato and Wild Rice Stuffed Mushrooms
Ingredients
- ½ c. whole wild rice
- 12 large baby portobello caps stems removed (mine were 2-1/2″ to 3″ in diameter prior to cooking)
- 1.25 c. prepared mashed potatoes It’s best to use firmer mashed potatoes.
- 1 T. unsalted butter
- 2 large cloves garlic minced
- ¼ c. finely chopped yellow onion
- 2 tsp. finely chopped fresh thyme plus a bit more for sprinkling over the top before serving
- 1 tsp. finely chopped fresh rosemary
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 c. shredded white cheddar plus a bit more for adding to top of prepared stuffed mushrooms
- ¼ c. grated Parmesan plus a bit more for adding to top of prepared stuffed mushrooms
Instructions
- Preheat oven to 350° F.
- In a medium sauce pan over high heat, bring 2 cups water to a boil. Add wild rice, reduce heat between low and medium-low, and cover. Let simmer for about 40 minutes, or until the rice has split open (see picture in post). It may take an additional 10 to 15 minutes for this to fully happen. Drain and set aside.
- While wild rice is cooking, place mushroom caps on a rimmed pan and set aside. Place mashed potatoes in a medium bowl and set aside.
- In a fry pan over medium heat, melt the butter. Add garlic and onion and cook until softened, about 7 to 8 minutes, stirring regularly. Do not let the garlic and onion brown. Remove pan from heat.
- Add softened garlic and onion, thyme, rosemary, salt, and pepper to mashed potatoes. Stir to combine. Then stir in 1-1/4 cup of the cooked wild rice, white cheddar, and Parmesan. Taste mixture, adding more salt and pepper if needed.
- With a spoon, add mashed potato mixture to mushroom cavities, stuffing the potato mixture in as tightly as you can. Then mound remaining potato mixture on top, pressing it onto the mushroom. Depending on the size of your mushroom caps, you may have less or more potato mixture to mound on top.
- Place stuffed mushrooms in oven and bake for 25 minutes.
- Add a little white cheddar, then Parmesan, to top of mashed potato mixture and return to oven to bake for another 10 to 15 minutes longer. Remove from oven and sprinkle with additional fresh chopped thyme and serve hot.
Notes
Nutrition Information:
This post was originally published in 2016, and then updated in 2021.
5 Star
Hi there,
These mushrooms look delish and perfect for my vegetarian niece. Â I am making them for Thanksgiving. Â Can they be made in advance- like the Tuesday before Thanksgiving?
Thank you!Â
Hello Sheila – I haven’t made them ahead of time before. I think it would work fine. I would imagine the cook time would need to be increased a bit. I think I would cover the pan lightly with foil before the cheese gets added, and cook them a bit longer during this period. Then add the cheese and proceed. Please let me know if you try it, and how it goes!
These are amazing. What a great appetizer idea for Thanksgiving!
I would totally love these! Love that they are bite size.
We would totally love these. I have a weakness for stuffed mushrooms!Â
I’m all about the stuffed mushrooms (although if given the choice, I might choose the brownie!). What a fun recipe!
Somehow I always forget about stuffing mushrooms! That needs to change! These look amazing!
This has got to be the most CREATIVE stuffed mushroom recipe EVER! I am a huge fan of mashed potatoes, mushrooms and wild rice, so I can’t wait to try these!
Mushrooms are always my favourite in my food menu. the recipr of Mashed Potato and Wild Rice Stuffed Mushrooms which is described here looks very delicious. It also seems easy to cook.
can’t wait any longer to try it.
thanks for this awesome post