35 mushroom rice stuffing recipes

Pork St. Tammany: Louisiana-style rolled pork loin stuffed with rice, apricots, pecans, and mushrooms, wrapped in bacon and slow-roasted. Creole holiday centerpiece with sweet, nutty stuffing.

Whole roast chicken stuffed with saffron rice, sauteed giblets, mushrooms, celery, and scallions. A golden-crusted centerpiece that uses every part of the bird.

Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma's kitchen.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

A whole pumpkin stuffed with herbed rice, sauteed mushrooms, spinach, and bell pepper, then baked until the flesh turns silky soft. A vegetarian showstopper.

Flounder fillets stuffed with a creamy brown rice, mushroom, carrot, and zucchini filling seasoned with dill. A light, elegant baked fish dinner with a built-in side dish.

Whole flounder scored and stuffed with ginger, ham, and Chinese black mushrooms, steamed and finished with a soy-rice wine sauce. An elegant Cantonese-style steamed fish ready in 40 minutes.

Cornish game hens stuffed with wild rice, mushrooms, and slivered almonds, brushed with apricot brandy and roasted golden. An elegant holiday-worthy dinner that feeds eight.

Crispy fried spring rolls stuffed with crab, ground pork, bean thread noodles, and tree-ear mushrooms in rice paper wrappers. Served with fresh herbs and lettuce for wrapping.

Vidalia onions baked golden and stuffed with wild rice, mushrooms, apple, and fresh marjoram. A savory-sweet side dish that uses the scooped-out onion in the filling.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

Cajun turnovers stuffed with the holy trinity of onion, bell pepper, and celery plus long grain rice, mushrooms, and hot sauce, wrapped in flaky crescent dough. A Festival favorite.

Vegetarian stuffed grape leaves filled with rice, yellow split peas, mushrooms, and warming spices like turmeric and cayenne. Baked until tender, these make a hearty appetizer or meatless main.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

Boneless turkey breast butterflied, stuffed with a spinach-mushroom brown rice dressing seasoned with basil and savory, then rolled jellyroll-style and roasted. Every slice reveals a beautiful green and white spiral.