Stuffed Mushrooms

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Dietary: Egg-Free, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

Make any meal special with this decadent dish. Using the Parmesan flavored, whole grain, sorghum, quinoa, brown rice, side dish from Hodgson Mill makes this recipe a healthier version too!

Prep: 15 min
Total Time: 40 min
Yield: 10


  • 1 5oz. pkg. Hodgson Mill Sorghum, Quinoa & Brown Rice - Parmesan
  • 1-2/3 cup vegetable broth
  • 1 lb. Large Mushrooms, cleaned and stems removed. Reserve 1 tsp of finely chopped stems
  • 1 slice bacon, finely chopped (can omit for vegetarian option)
  • 1 tsp. garlic, finely chopped or garlic powder
  • 1/4 cup parmesan, shredded
  • 1/3 cup chicken broth, or dry white cooking wine (use vegetable broth for vegetarian option)
  • salt and pepper to taste


  • Preheat oven to 400° F. Cook parmesan side dish as directed using 1-2/3 cup vegetable broth. Set aside. Sauté bacon pieces until lightly browned. Remove from pan, set aside, reserve bacon grease. Sauté mushroom stems and garlic in reserved bacon grease, until garlic is fragrant about 2-4 minutes. Add 1/2 cup of prepared parmesan side dish and bacon. Stir until well combined. Remove from heat. Allow mixture to cool slightly. Stuff the cavity of each mushroom with parmesan, bacon, and garlic mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle each mushroom with shredded parmesan cheese. Stream 1/3 cup chicken broth /wine in bottom of the baking dish. Bake for 15 minutes.
  • *Leftover sorghum parmesan side makes a great addition to any meal.