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Tarragon Rice Stuffed Mushrooms

Tarragon Rice Stuffed Mushrooms

This flavorful, bite-sized appetizer is the perfect dish for holiday parties!

Course Appetizer, Snack


  • 24 oz. baby portobello mushrooms (about 20 mushrooms)
  • 1 cup cooked Cajun Country rice
  • 2 tbsp. olive oil, plus more for topping
  • 2 large shallots, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp. chopped fresh tarragon
  • 1 tsp. lemon zest
  • 1/2 tsp. salt
  • 1/2 cup grated Parmesan cheese, plus 1/4 cup, for topping
  • 1/4 cup Panko breadcrumbs, for topping


  • Preheat oven to 375°F.
  • Wipe mushrooms clean with a damp paper towel. Remove stems and finely chop to add to filling.
  • Heat 2 tbsp. oil in skillet. Add shallots, garlic, and mushroom stems, sautéing for 3-5 minutes. Remove from heat and transfer to mixing bowl.
  • Add tarragon, lemon zest, salt, 1/2 cup parmesan, and rice to bowl, stirring to combine.
  • Spoon stuffing mixture into mushroom caps.
  • Combine remaining parmesan with breadcrumbs. Completely cover each mushroom with breadcrumb mixture and drizzle with olive oil.
  • Bake for 15-20 minutes or until tops are golden brown and serve warm.