Serves: 3–6 1/2 c uncooked wild rice 12 lg stuffing mushrooms, cleaned and stems removed 2–3 cremini mushrooms 1 c finely chopped white or yellow onion 1 oz pecorino or Parmesan cheese, finely grated 1/2 c finely chopped parsley, plus extra for garnish 1 Tbsp minced garlic 1/2 tsp dried thyme, crushed between fingers 1 tsp coconut oil 1 tsp freshly ground black pepper 1/4 tsp salt

  1. Place rice and 1½ cups of water in a saucepan and bring to a boil. Cover, reduce heat to low and cook for 1 hour until water is absorbed and grains have broken open. Remove from heat and allow to rest for 10 minutes. Drain off any excess liquid. (This will make more rice than is needed for this recipe, so reserve and store remainder for future use.)2. Heat oven to 450°F. Gently wipe dirt from stuffing mushrooms and carefully pull out the stems. Set stems aside. Line a baking sheet with parchment paper. Place the mushroom caps gill side down on the sheet and lightly coat each cap with cooking oil spray. Sprinkle salt and 1/2 teaspoon ground pepper over the caps.  Bake for 15 minutes.3. While caps are baking, finely chop the stuffing mushroom stems and whole cremini mushrooms to yield 1 cup of chopped mushrooms.4. Melt coconut oil in a skillet over medium high heat and add onions and crushed thyme.  Sauté for 3 minutes until onions begin to soften. Add the mushrooms, garlic and remaining 1/2 teaspoon ground pepper.  Cook for another 7 minutes, stirring occasionally to prevent sticking or burning. Reduce heat to lowest setting and cover.  5. When mushroom caps have finished baking, remove from the oven and allow to cool.  If any juice has dripped onto the parchment, carefully gather it up at the edges and pour the liquid into the onion and mushroom mixture. Discard the parchment.6. Add 1 cup of cooked wild rice and 1/2 cup chopped parsley to the onion and mushroom mixture. Stir thoroughly. Evenly spread about 3/4 of the cheese over the mixture and stir until completely blended. Remove from heat.7. Using a 1/2 tablespoon measure, stuff each mushroom cap with as much mixture as it can hold. Arrange the mushrooms (gill-side up this time) on the baking sheet. Sprinkle remaining cheese evenly over tops of the filled mushrooms.  8. Place the mushrooms under the broiler for 2–4 minutes until the cheese turns golden brown. Watch them carefully to prevent burning.9. Arrange the mushrooms on a serving dish and garnish with parsley. Serve immediately. NUTRITION (per mushroom) 45 cal, 2 g pro, 6 g carb, 1 g fiber, 1 g sugars, 1.5 g fat, 1 g sat fat, 90 mg sodium Amy Pruess is a recipe developer and the author of the blog Parsley in My Teeth. Follow her on Facebook.