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Wild Rice and Cranberry-Filled Mushrooms
Shadush Sachiska

Wild Rice and Cranberry-Filled Mushrooms

Earthy mushrooms filled with nutty wild rice, sweet-tart cranberries, sage, and pecans – perfect elegant holiday or autumn appetizer!
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Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Uncategorized
Cuisine: American
Calories: 64
Ingredients Method Notes

Ingredients
  

  • 24 large cremini or white button mushrooms stems removed
  • 1 cup cooked wild rice from ⅓ cup dry
  • ½ cup dried cranberries preferably orange-infused
  • ½ cup pecans toasted & chopped
  • 1 small shallot finely diced
  • 1 rib celery finely diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh sage chopped (or 1 tsp dried)
  • 1 teaspoon fresh thyme leaves
  • ¼ cup vegetable broth plus more if needed
  • 1 tablespoon maple syrup optional
  • 2 tablespoons olive oil or vegan butter
  • ½ teaspoon salt & black pepper
  • Extra pecans & sage leaves for garnish

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment – holiday vibes incoming!
  2. Gently remove mushroom stems (chop & freeze for soup stock) and scoop a little extra space.
  3. Brush caps lightly with oil, place hollow-side up, and bake 8–10 minutes to release moisture.
  4. While they bake, rehydrate cranberries in hot water 10 min, then drain.
  5. In a skillet, heat 2 tbsp oil/butter and sauté shallot, celery, and garlic until soft and fragrant (3–4 min).
  6. Add cooked wild rice, cranberries, pecans, sage, thyme, broth, maple, salt, and pepper – stir until everything is cozy and moist.
  7. Taste the filling – it should make you think of Thanksgiving. Adjust seasoning!
  8. Remove mushrooms from oven, blot any liquid, then generously mound the wild rice mixture into each cap.
  9. Bake 10–12 minutes until mushrooms are tender and tops are golden. Broil 1–2 min for extra beauty.
  10. Rest 5 minutes, garnish with a pecan half and tiny sage leaf, then serve warm – watch jaws drop!

Notes

Naturally gluten-free, easily vegan, and only ~6g net carbs each. Wild rice can be cooked up to 3 days ahead – makes this recipe a breeze on the big day.