[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]WILD RICE STUFFED MUSHROOMS[/title][fusion_text]Week of August 25th-29th 2014
2 C wild rice cooked
3 T butter
1 medium chopped onion
1/2 C chopped parsley
3 T flour
1 t each salt, pepper, sugar, nutmeg
1 C cream 1/2 C EACH shredded cheddar and monterey jack cheese
4-6 medium to large mushroom caps
Cook, saute, blend and heat all of the ingredients in order except for the mushrooms. Stuff the mushroom caps with the mixture. Place on a greased baking pan and broil until bubbly and slightly browned. Can be used as an appetizer, lunch or side dish.
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