Stuffed Mushrooms

Wild Rice Stuffed Mushrooms



10-12 medium large button mushrooms, de-stemmed
1 Tbsp olive oil
1 ½ cups cooked wild rice medley (see below for recipe)
1 clove garlic
1 cup zucchini
1 tsp parsley
2 Tbsp red bell pepper
2 tsp nutritional yeast (optional)
¼ tsp white pepper
½ tsp sea salt


Place all ingredients, except for the button mushrooms and the olive oil, in a food processor.
Pulse chop until mixture is soft yet still remains somewhat chunky. Stuff the mushrooms and
place them on a tray. Set the oven at 250 degrees for about 20-30 minutes. Refrigerate and
serve cold. Serves 4

For Rice:

Cook ¾ cup in 2 ½ cups of water. Bring to boil, cover, and simmer for 45 minutes to
one hour. Check for doneness, if need to cook longer, cook at 5 minutes increments and check
for doneness again till cooked.


Healthy Lifestyle Center, 4300 No. River Rd., Rogue River – Cooking Class (Rogue River SDA Church)

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