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Portobello, Wild Rice, and Gizzards

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Fresh portobello mushroom sauteed with chicken gizzards and baked with wild rice - outstanding family recipe. If you need to cut down the time involved, use instant wild rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet


  1. Place rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  2. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium casserole dish.
  3. Place gizzards in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and dice.
  4. Heat olive oil in a skillet, and cook the onion, mushroom, garlic, and sun-dried tomatoes until tender. Mix in the cooked gizzards, and cook until lightly browned. Transfer mixture to the prepared casserole dish, and stir in the rice. Top with Parmesan cheese.
  5. Bake 20 minutes in the preheated oven, until bubbly.
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Pam Rosterman

I added some chopped celery and carrots ... awesome recipe THANKS

Martha Bost

There's no seasoning - salt, pepper!!! Could be really good with the right herbs and spices...


I found it very dry when the rice was mixed with the sautéed meat and vegetables so I added a can of cream of mushroom soup and sour cream. Not a lot of flavor, but filling on a cold winter night.