Fiesta Wild Rice Stuffed Mushrooms

Emily Falke, Santa Barbara, CA
2023 wild rice recipe contest finalist

12 2-2.5" diameter mushrooms, stems discarded
½ cup canola oil, divided
½ cup finely sliced scallions (reserving 1 tbsp for garnish)
2/3 cup diced mini sweet peppers
3 cloves garlic, minced
¼ cup chopped fresh cilantro (reserving 1 tbsp for garnish)
½ tsp each: salt, ground cumin, and chili powder
½ cup gluten-free panko, divided
2 cups cooked wild rice
1 pkg (12 oz) bacon, cooked and crumbled
1/3 cup each, shredded: Monterey Jack cheese and cheddar cheese

In large non-stick skillet, cook mushrooms top down in ¼ cup oil, 4 minutes. Flip; cook 2 minutes. In small skillet, sauté scallions, peppers, and garlic in remaining oil, 3 minutes. Stir in cilantro, salt, cumin, chili powder, ¼ cup panko, wild rice, and bacon; cook 1 minute. Stuff mushrooms with mixture; sprinkle with cheese and remaining panko. Cover; cook until cheese melts. Garnish.

Note: chop mushrooms and combine all ingredients for a side option.

Recipe compliments of the Minnesota Cultivated Wild Rice Council