Wild Rice Stuffed Mushrooms

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Butter a shallow baking dish.

3. 3

   Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.

4. 4

   Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.

5. 5

   Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.

6. 6

   Spoon wild rice mixture into the mushroom caps.

7. 7

   Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.

8. 8

   Bake 10-15 minues or until hot.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.