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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

Ingredients

  • 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

Instructions

  • 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.
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Posted

Rice is a natural, raw, agricultural product. It may contain foreign material despite the use of modern cleaning equipment. Sort and remove foreign materials before cooking. And like all raw agricultural products, it may naturally contain heavy metals.