Baby bellas stuffed to the gills with an herbed sauté of sausage, wild rice, dried cranberries, and leeks. ~ The Complete Savorist by Michelle De La Cerda

Sausage Wild Rice Stuffed Mushrooms

Course: Appetizer
Cuisine: American
Keyword: Appetizer, finger food, mushrooms, sausage
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Author: Michelle De La Cerda

Baby bellas stuffed to the gills with an herbed sauté of sausage, wild rice, dried cranberries and leeks.

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Ingredients

  • 3 cups cooked wild rice (prepared according to package directions; about 1 cup dry)
  • 24 oz whole cremini/baby Bella mushrooms; stems and gill removed (12-18 mushrooms)
  • 1 tbsp extra virgin olive oil (plus more for skillet, if using)
  • 1 leek; rinsed and chopped (about 2 cups chopped)
  • 4 links chicken and apple sausage (12 oz); diced
  • 1 cup dried cranberries (sweetened or not, both work)
  • 1/4 tsp dried thyme
  • 1/4 tsp dried marjoram
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp unsalted butter (plus more for skillet, if using)

Instructions

  1. Cook rice according to package directions-will take approximately 45 minutes.
  2. Prepare the mushrooms, wipe the tops clean, remove stems and gills. Set aside.

  3. Pre-heat oven to 375° F.

  4. Butter/Oil a skillet or baking dish liberally (or cook the rice mixture, remove to a bowl and use the same skillet for baking the mushrooms)
  5. While the rice has begun cooking, chop the leeks and sausage.
  6. Measure out herbs/spices and cranberries.
  7. In a large skillet (12") over medium high heat and once hot add the oil.
  8. Add the leeks, stir and cook for 3 minutes.
  9. Add the sausage, mix together well and cook for an additional 5-7 minutes or until the sausage begins to brown and the leeks have softened and decreased in size.
  10. Add the cranberries, mix well.
  11. Add the herbs, mix well.
  12. Add the rice and butter, stir until everything is combined and heated through.
  13. Spoon in the sausage and wild rice mixture into the mushrooms caps, allowing to mound up at the top.
  14. Bake for approximately 20 minutes, but begin checking after 15, as mushroom size and oven temps vary.  Bake time could take as long as 25 minutes.

  15. Serve and enjoy.