(Since 1999)


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes



More than 1,000 schools & classes in all 50 States, Online and Worldwide



Rice-Stuffed Mushrooms Recipe
Yield: Makes 24 mushrooms.


    • 24 large fresh mushrooms
    • 3 tablespoons minced onion
    • 1 tablespoon butter or margarine
    • 1 cup cooked rice
    • 1/2 cup finely chopped pecans
    • 1 tablespoon chili sauce
    • 1 tablespoon lemon juice
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • melted butter


Remove stems, wash and dry mushrooms. 
Cook onion in butter in small skillet until tender, but not brown.

Add rice, pecans, chili sauce, juice, salt and pepper.

Press rice mixture in each mushroom cavity.

Place mushroom caps on rack in broiler.

Drizzle with melted butter and broil until golden brown.

Nutrition Facts
Calories 50   
Total Fat 4g 
Cholesterol 5mg 
Sodium 143mg 
Total Carbohydrate 4g 
Dietary Fiber 1g 
Protein 1g


USA Rice Federation


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages

Palm leaf for festivals