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The last day of Eat, Write, Retreat, the food conference I attended, we were lucky enough to have Tony and Joe from To-Jo Mushrooms in Avondale, PA give a presentation on mushroom growing. They also brought mushrooms with them – mushrooms of all shapes and varieties. At the end of the sessions there were mushrooms for us to take home. Rather than choosing our favorite crimini mushrooms, I opted for one of our least favorites, the adult version of a crimini – portabellos. I chose them with the goal to stuff them with something and make them amazing. What, I wasn’t sure of at the time.

Fast forward to later in the week. Coming off a food conference high I was craving “fancy food”. However, I was still quite tired from long days and late nights then being right back in the swing of homeschooling and running a a house the next day. Fancy food was a little out of my energy level by evening time. Since I had a recipe for bacon and apple saute I had been wanting to try for a few weeks, I took that concept and translated it to our main entree.

To make my life even easier, I made the rice in my handy dandy rice cooker. Seriously, if you cook rice semi-frequently you NEED a rice cooker. I absolutely love my Aroma Rice Cooker and use it often. You don’t need to use wild rice. Any rice will work but wild rice has a nice look and flavor, giving it a gourmet twist.

When there were about 20 minutes left on the rice I started my bacon and apple saute. Bacon, apples, and garlic are an amazing combination. My house smelled so yummy it was all we could do to wait for dinner to be ready. My kids were coming into the kitchen to see what smelled so delicious.

Wild Rice Stuffed Portabellas are a quick gourmet meal, perfect for a hot summer evening #glutenfree #dairyfree


    Wild Rice Stuffed Portabellos

    • Author: Heather L McCurdy
    • Prep Time: 10 minutes
    • Cook Time: 45 minutes
    • Total Time: 55 minutes
    • Yield: 4 servings 1x


    • 4 Portabellos, cleaned and dried
    • 2 cups wild rice
    • 5 slices bacon, chopped small
    • 2 small granny smith apples, peeled and diced
    • 4 cloves garlic
    • salt and pepper


    1. Cook rice. When it is about 20 minutes from being done, broil the portabellos
    2. Lightly coat portabellos with olive oil.
    3. Broil portabellos on each side, 5 minutes. *TIP: Start with the top down.
    4. While the mushrooms are broiling, saute the garlic, bacon, and apple.
    5. When the rice and saute are done, mix them together and stuff the mushroom with it.


    Stay tuned for more mushrooms recipes in the near future.

                                        What is your favorite way to use mushrooms?


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