Preheat oven to 350 degrees.
Cook wild rice per package directions; cool to room temperature.
Heat olive oil in a sauce pan on medium heat; add mushrooms, garlic, onions and celery and sauté until softened, 5-7 minutes, and cool to room temperature.
In a large bowl, combine wild rice, cooked vegetable mixture, eggs, cheese, pecans, parsley and salt; mix well.
Grease a 12-cup muffin tin; scoop the mixture into the muffin cups and bake until golden brown, about 20-25 minutes. Let cool for 10 minutes before serving.