10–13 large white button mushrooms

1 tsp. olive oil

1 stalk celery, finely diced

1 Tbsp. shallot, finely chopped

1 tsp. garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

2 cups fresh spinach, roughly chopped

1 cup cooked US-Grown Wild Rice Blend

2 Tbsp. Panko breadcrumbs or Italian breadcrumbs

1 large egg, lightly beaten

1/2 cup freshly shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

Parsley, fresh (garnish, optional)

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Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp paper towel and remove the stems. Set the mushroom caps aside and finely chop the stems.
Heat the olive oil in a large skillet over medium heat. Add the diced celery, shallots, and garlic, cooking until softened, about 4-5 minutes. Add the chopped mushroom stems and cook for another 3-4 minutes, stirring occasionally.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Stir in the cooked wild rice blend, salt, and pepper. Remove from heat and let it cool for a few minutes.
In a separate bowl, combine the cooled rice mixture with the beaten egg, mozzarella cheese, Parmesan cheese, and breadcrumbs. Stir until the mixture is well incorporated and holds together.
Spoon the filling into each mushroom cap, pressing gently to pack the stuffing in. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
Remove from the oven, let the mushrooms cool slightly, and garnish with fresh parsley. Serve immediately.

Leftovers can be stored in an airtight container for up to 2 days. Reheat by baking at 350°F (175°C) for 10-12 minutes.

Make ahead by stuffing the mushrooms and refrigerating for up to 24 hours before baking.

Freeze uncooked stuffed mushrooms on a baking sheet before transferring to a freezer bag. Bake from frozen at 375°F (190°C) for 30-35 minutes.

Substitute with portobello or cremini mushrooms for a heartier version.

Feel free to add cooked sausage, turkey, or bacon to the filling for extra flavor.