4stuffable parasol mushrooms with long stemsabout 11 oz in total, expect some variation, with smaller mushrooms you may want anywhere from 6-8 caps
1small shallot1oz
½cupcooked natural wild rice
2Tablespoonsunsalted butter
Fresh thymeabout 1 teaspoon chopped, or to taste
1ozbaconfinely diced or finely chopped (I used venison bacon I make)
2Tbreadcrumbs
2Tquality grated parmesan
Kosher salt and fresh ground black pepper from a mill
Instructions
Remove the stems from the mushrooms and dice them as fine as possible by cutting them into thin strips (refer to my images here).
Dice the shallot as fine as you can or finely chop it.
In a shallow, wide pan, such as a cast iron skillet or in an 8 inch saute pan, Sweat the bacon and shallot in the butter, without letting the butter brown. Add the mushroom stems, thyme, a few good cracks of fresh pepper and a pinch of salt, and cook on medium-high until the mushrooms are wilted and have released their liquid about 5-10 minutes. Add the wild rice and warm just to heat it through, then add the breadcrumbs and parmesan. Taste and adjust the seasoning for salt and pepper.
Sprinkle the tops of the stuffed mushrooms with parmesan, bake in a preheated 400 F oven for 5 minutes, then turn down the heat and cook for another 20-30 minutes more, or until the top is golden and the mushrooms are thoroughly cooked.
They’re great with a fresh green salad and/or soup, or with cooked greens alongside as an entrée.