We've been doing a version of this for a couple of years now.
Before Jon found out about his allergies, just to add some Asian "flair".
Then after we found out about Jon's allergies & how he can't have traditional bread-based stuffings/dressings, as a swap out.
Plus, we love mushrooms!
This year, we're making this with fresh button, crimini,
& portabella mushrooms, to dress it up a bit.
I think it could also be done with dried (like shiitake mushrooms)--just re-hydrate them first.
Then you could always use the liquid/stock to cook your rice for added flavor.
We're also using short grain brown rice "pre-cooked" in
homemade chicken stock in our rice cooker.
Though in the past, we've used long grain brown rice too.
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