Recipe developed and contributed by Maureen Gualtieri
This month’s recipe is an appetizer well suited to the holiday party or potluck you’re probably attending… oh, tomorrow! Fabulously savoury and packed full of DFC’s Original Hot & Seedy Mustard, these stuffed mushroom bites will hold down the more substantial end of the buffet, and keep you and your guests coming back for more. (Speaking of guests, these are gluten-free – meaning more of them can partake!) Enjoy with loved ones and some cold bubbly, saluting your deity of choice and the New Year.
Stuffed Mushrooms
(Yield: approx. 50)
2/3 c. (130g) uncooked wild rice blend
4x 227g packages (approx. 50) equal-sized whole mushrooms
1/8 c. (20ml) balsamic vinegar
1/8 c. (30ml) gluten-free soy sauce
2 tbsp (30ml) olive oil
1/2 head (approx. 20g) fresh garlic, minced
1/4 c. (approx 25g) parsley, minced
2 tbsp (30ml) DFC’s Original Hot & Seedy mustard
truffle seasoning, to taste (optional)
salt, to taste
Preheat your oven to 375 degrees F. Cook your rice according to the package directions. While the rice simmers, clean your mushrooms, and separate the stems by snapping them off as far into the cap as they go. Arrange the caps formerly stemmed side up on a baking sheet lined with parchment. Combine the balsamic vinegar and gluten-free soy sauce in a small bowl, and with a brush, paint each cap all over with the mixture. (You can also quickly dunk each cap in the bowl instead, which is pretty satisfying!)
Meanwhile, heat a skillet over medium-high. Start your filling by chopping the mushroom stems very fine. Pour your olive oil into the hot pan, and, once it’s shimmering, throw in the chopped stems. Saute until the water cooks off, 5 to 7 minutes. Add minced garlic and cook for about 2 minutes more. Deglaze with a drizzle of leftover balsamic/soy mixture, then scoop into a large bowl.
Add the cooked rice, minced parsley, optional truffle seasoning, and DFC’s mustard to the mushroom stems. Mix well, taste, and adjust seasoning.
Fill the caps with about 1/2 tsp of filling each, giving the back of the spoon a little tap to pack it in. Bake in the hot oven for about 20 minutes. Cool slightly, and serve to your hungry guests—or yourself!
