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Wild Rice Stuffed Mushrooms

Ready In: 25 Minutes

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Serves 4

Preheat oven to 400F (205C). Butter a shallow baking dish. Snap stems off mushrooms and chop. Place caps with tops down in buttered dish.
Melt butter in a medium-size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes. Add wild rice, cream, salt and pepper and boil 1 minute, stirring, until mixture is thickened. Spoon wild rice mixture into the mushroom caps. Sprinkle with the Parmesan cheese. Top each mushroom with two or three leaves of rosemary.
Bake 10 to 15 minutes or until hot. Serve warm.