Vegetarian Wild Rice Stuffed Mushrooms
Ingredients
- 1 cup wild rice cooked according to package instructions
- 6-8 portobello mushrooms
- 2 tablespoons olive oil divided
- ½ small onion
- 2 celery stalks finely minced
- 1 red bell pepper finely minced
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/4 teaspoon dried sage
- 1/4 teaspoon black pepper
- Pinch ground nutmeg
- 1/2 cup dried sweetened cranberries
- ½ cup walnuts minced
- 1/2 cup veggie stock
- 1 tablespoons balsamic vinegar
- 1 cup crumbled goat cheese optional
- 1 tablespoon fresh rosemary finely chopped, for garnish
Instructions
- Preheat oven to 400 degrees and line a sheet tray with parchment paper.
- Cook wild rice according to package instructions and set aside.
- Wipe any dirt or debris off of the mushrooms. Remove the stem and discard. Using a spoon, scoop the gills out from the cap of the mushroom and discard.
- Lightly oil the mushrooms with 1 tablespoon of oil, and sprinkle both sides with salt and pepper. Place the caps facing up, and roast for 10 minutes.
- Meanwhile prepare filling: Heat remaining 1 tablespoon oil in a large skillet. Once hot add onion, celery and bell pepper. Cook, stirring occasionally until softened, about 5-7 minutes.
- Add spices, dried cranberries, walnuts, veggie stock and balsamic vinegar and bring to a boil. Reduce heat to low and stir in the rice, and let cook for 2-3 minutes.
- Remove from heat. If adding goat cheese, fold it now.
- Flip the mushrooms over, leaving behind any excess liquid.
- Fill the mushrooms. Return to the oven and bake until the mushrooms are tender, about 10-14 more minutes.
- Top with some fresh rosemary, and serve hot with your favorite sides.
Notes
Want this to be vegan and dairy-free? Omit the goat cheese.
This recipe serves 4-6 generously, assuming sides are being served, depending on the side of the mushrooms. This is the assumption that each person will have 1-2 mushrooms per serving.
This recipe was originally published in 2014, and republished with an updated recipe and photos in 2020.