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Active time
30 minutes
Total time
45 minutes
8 servings
Serving Size
one large stuffed mushroom

8 large portobello (portabella) mushrooms

3 oz extra virgin olive oil

Salt & pepper to taste

¼ lb pancetta, chopped

1 cup onion, finely chopped

2 garlic cloves, minced

1 tsp fresh thyme, chopped

1 tsp fresh oregano, chopped

1 tsp fresh basil, chopped

½ cup white wine

1 ½ cups cooked wild rice

1 ½ cups cooked brown rice

¼ cup scallions or garlic chives, thinly sliced

½ cup Parmigiano-Reggiano, grated

2 Tbsp. Parmigiano-Reggiano for garnish

  1. Preheat oven to 350°F. Break off mushroom stems and reserve, then wash the caps if needed. Scrape the gills and discard. Finely chop the stems and set aside for later use.
  2. Dry the caps and toss them in the olive oil with salt and pepper. Place all the mushroom caps in an ovenproof dish, upside down, and bake for 5 minutes at 350°F.
  3. Render the pancetta in a sauté pan until crisp; remove from pan and set aside.
  4. Add the chopped mushroom stems to the hot bacon (pancetta) fat and sauté for 1 minute to cook out water. Add the onion and cook, stirring, until translucent. Add the garlic, thyme, and oregano, basil and sauté for 1 minute.
  5. Deglaze the pan with the white wine. Reduce until a glaze is formed. There will be some liquid remaining.
  6. Add the wild rice, brown rice, reserved bacon, scallions, and ½ cup Parmigiano-Reggiano. Mix well and adjust the seasonings with salt and pepper.
  7. Stuff the mushroom cavity with the filling. Top with additional Parmigiano-Reggiano, if desired.
  8. Bake the mushrooms again at 375°F for 8 to 10 minutes or until the tops are lightly browned.

Chef John O’Toole. Recipe and photo provided by the California Wild Rice Advisory Board.


Calories 280; Total Fat 14g (sat 3g); Sodium 310mg; Carbohydrate 26g; Fiber 6g; Protein 13g;

Yield: 8 servings

Serving Size: one large stuffed mushroom

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