Stuffed mushrooms are a classic appetizer because so many people enjoy them and you can vary the ingredients according to your taste. They can be stuffed with meat and veggies for meat lovers or stuffed with grains and veggies like this Stuffed Mushrooms with Brown Rice, Red Pepper, Carrots & Onion recipe. They are fairly easy to prepare with the most laborious task being the chopping of the veggies…isn’t that always the case?!
When your family is glued to the TV watching the lead-up to Super Bowl 2023 or watching Auston Matthews and the Toronto Maple Leafs win enough games to get into the playoffs, you will want to have healthy yet tasty appetizers on hand to please hearty appetites.
My sister made these Stuffed Mushrooms with Quinoa, Red Pepper and Carrots when we visited her on Boxing Day and I wanted to try and duplicate the recipe at home. Unfortunately, I didn’t have any quinoa and I didn’t feel like going to the bulk food store to get some so I used Lundberg Organic Short Grain Brown Rice instead. This is my favourite brown rice because of the nutty flavour and softer texture than other brown rice.
I made this Stuffed Mushrooms recipe vegan, but you could always add some grated cheese on top if you wanted to make them vegetarian.
Let me know in the comment section if you make Stuffed Mushrooms with Brown Rice, Red Pepper, Carrots and Onion and what you thought of it.
Stuffed Mushrooms with Brown Rice, Red Pepper, Carrots and Onion
- 1 saucepan
- 1 vegetable grater (for carrots)
- 1 pot with lid (to cook brown rice)
- 1 paring knife
- parchment paper
- baking pan
- 24 fresh white mushrooms
- 1/3 cup grated carrot
- 1/2 cup chopped onion
- 1/4 cup chopped red pepper
- 1/2 cup short grain brown rice You could also use quinoa.
- 3/4 cup beef broth You could also use vegetable broth.
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 tablespoons fresh mint, chopped optional
- 3 tablespoons olive or avocado oil
- In a pot, bring one cup of water to a boil, add short grain brown rice, turn heat down low and cook for about 15 minutes or until water is absorbed.
- Cut stems off mushrooms and chop stems into small pieces.
- In a large frying pan, saute chopped mushroom stems, onion and grated carrot in 3 Tablespoons of olive or avocado oil until veggies are a bit crisp.
- Add minced garlic, cumin and coriander to pan and stir for 1 minute. Add broth and bring to a boil.
- Add cooked brown rice and let cook for a few minutes so rice absorbs broth.
- Remove pan from heat and let stand, covered, for 5 minutes or until broth is absorbed.
- Turn oven on to 400 degrees F.
- Stuff filling into mushroom caps and top with chopped fresh mint if using.
- Place mushrooms on a baking sheet lined with parchment paper and bake at 400 degrees F for 13-15 minutes or until mushrooms are tender.