Sherried Rice-Stuffed Mushrooms

  • Active Time 20m
  • Total Time 1h

Serves 10 as a first course or accompaniment

Look for large button mushrooms for this tasty entrée. They should be firm, fresh, and plump, without bruises, spots, or moistness. Mushrooms perish quickly, so cook them within two days. Serve the rice-filled caps as an hors d'oeuvre or as an accompaniment to grilled steak or chicken.


  • 4 ounces water
  • 1 1/2 ounces dry wild or brown rice, rinsed and drained
  • 20 large mushrooms (2-2 1/2 inches in diameter)
  • 2 tablespoons cooking oil
  • 2 ounces finely chopped green, red or yellow pepper
  • 1 tablespoon finely chopped spring onion
  • 1 1/2 ounces minced prosciutto (parma ham) or baked ham
  • 1 tablespoon dry sherry
  • 1 teaspoon lemon juice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese


In a medium saucepan, bring water to a boil. Add the rice. Return to a boil; reduce heat. Cover and simmer till the rice is tender, allowing 40 minutes for wild rice and 35 minutes for brown rice. Remove from heat. Let stand, covered, for 5 minutes. Chill.

Rinse the mushrooms and pat dry. Trim the stems and finely chop them. In a medium frying pan, heat 1 tablespoon oil; cook the chopped mushroom stems, pepper and spring onion till the vegetables are tender. Remove from heat. Stir in the cooked rice, prosciutto or ham, sherry, lemon juice, paprika and pepper.

Brush the mushroom caps with the remaining oil; place, stem-side down, on an uncovered barbecue, or on the unheated rack of a grill pan. Cook directly over medium coals or grill 2-3 inches from the heat for 3-6 minutes, or till mushrooms are golden brown. Remove from heat.

Turn the mushrooms stem-side up; spoon the stuffing into the mushrooms. Sprinkle with Parmesan cheese. Barbecue or grill, stuffing-side up, for about 5 minutes more, or till the mushrooms are brown and the cheese is melted.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 482

nutrition information per serving

74 calories; 5g total fat; 4mg cholesterol; 57mg sodium; 6g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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