Advertisement
Ingredients
2 strips of hickory-smoked bacon, chopped
2 tablespoons minced shallots
½ teaspoon minced garlic
½ cup cooked long-grain wild rice, cooked in chicken stock or water
¼ cup freshly grated Parmesan cheese
¼ cup dry bread crumbs
1 teaspoon chopped fresh thyme
½ teaspoon chopped fresh parsley
Salt and freshly ground pepper to taste
12 large fresh morel caps
2 tablespoons melted butter
¼ cup roughly chopped fresh dill
Nutritional analysis per serving
24 grams carbs; 31 milligrams cholesterol; 263 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 3 grams fiber; 281 milligrams sodium; 11 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Saute the bacon pieces until crisp in a medium-size skillet, then add the shallots and garlic. Stir and saute over medium heat for five minutes. Remove the skillet from the heat and add the cooked wild rice, Parmesan cheese, bread crumbs, thyme, parsley, salt and pepper. Mix well.
- Step 2
Preheat the oven to 375 degrees. Trim the bottom of the morels so they will stand upright, points upward. Stuff each one with some of the rice mixture and carefully place three stuffed mushrooms, tips pointing upward, into each of four heat-proof gratin dishes. Drizzle the mushrooms with melted butter and bake in the preheated oven for 15 to 20 minutes, or until they begin to crisp and brown. Just before serving, sprinkle a bit of the fresh dill around the mushrooms to simulate the look of the forest floor.
Private Notes