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Mushroom Wild Rice Dressing: A delicious alternative to bread based dressing.
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5 from 1 vote

Mushroom and Wild Rice Dressing

Whether you use this delicious Mushroom and Wild Rice Dressing as a stuffing or a side dish, it is sure to keep people coming back for seconds. It's a snap to put together, can be made ahead of time, and reheats beautifully. Who could ask for more?
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 96kcal


  • 2 Tablespoons unsalted butter
  • 12 ounces Cremini mushrooms, thinly sliced
  • 1 shallot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • ¼ teaspoon dried thyme
  • ½ cup cooked white rice
  • ½ cup cooked wild rice
  • ¼ cup chicken broth
  • 2 Tablespoons chopped green onions
  • 2 Tablespoons dried bread crumbs
  • Salt and freshly ground black pepper to taste, try ¼ teaspoon salt and ⅛ teaspoon pepper


  • In a large skillet over medium high heat, melt butter. Add mushrooms and cook stirring occasionally until the mushrooms are soft and lightly caramelized, and have released their liquid, 3 to 4 minutes.
  • Add chopped shallots, chopped celery, garlic, and thyme. Cook until the shallots are soft, about 5 minutes. Continue cooking over medium high heat until most of the liquid is evaporated.
  • Add the white rice, wild rice, chicken broth, and chopped green onions. Stir to combine.
  • Add the bread crumbs; stir to combine.
  • Season to taste with salt and freshly ground black pepper.
  • Set aside to cool completely if using for a stuffing. Otherwise, transfer to a casserole dish. Bake in a preheated 350° F oven for 30 minutes, or until thoroughly heated.
  • Yield: 6 servings.


Calories: 96kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 71mg | Potassium: 313mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg