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    You are here: Home / Entrees / Walnut and Wild Rice Stuffed Portobello Mushrooms

    LAST UPDATED: January 11, 2022 • FIRST PUBLISHED: November 20, 2013

    Walnut and Wild Rice Stuffed Portobello Mushrooms

    Jump to Recipe Print Recipe

    These scrumptious stuffed portobello mushrooms make a perfect vegan holiday main dish!

    Stuffed Portobello Cap on a Plate with Greens and Spoon

    Can you believe Thanksgiving is next week? I've still got several more vegan Thanksgiving posts planned for you guys, but I figured with time running short, I'd better get on the main course.

    Not that I need a main course. I mentioned in an earlier post in this series that I'm totally content to eat any suitable side dishes, which, when my mom cooks, are plentiful. In fact, for a while she was in the habit of offering to go out and get a Tofurkey or some other main dish type-thing that I could eat, but eventually gave up when, year after year, I turned her down on the basis that there would surely be more suitable food than I could manage, even absent her offered main course. I wanted to make something special for you guys though, and actually, you could use this as a side. On both nights that I made this, my boyfriend and I ate it alongside some pan fried tofu and veggies. A multi-course, vegan, meat-and-potatoes style dinner, or about as close as we get to it, if that makes any sense.

    stuffing skillet

    Yes, I said "both nights." I made this dish twice. Is that a testament to how delicious it is? Yes, but to be totally truthful, I was having a cranky day the first time I made it and ended up totally disappointed with the photos. I couldn't have that. I mean, this is a Thanksgiving dish, and maybe the main Thanksgiving dish for some of you. It's gotta be pretty. (I assure you that this dish is extremely pretty in person.) When I asked my boyfriend if he minded eating the same dish twice within a week he responded with a resounding "Yes!" So there's my testament to the deliciousness of these mushrooms.

    And while the mushrooms are pretty awesome, I have to say that the wild rice stuffing is key. Portobellos are great, but you've had them before, so you already know this. The flavor of the stuffing was unreal, really. I can't say much more that it was a hearty-warm-and-cozy-savory-party-in-my mouth kinda dish. You're obviously not going to fool any meat eaters with this one, but I'd wager that many would eat this and never miss the turkey.

    top2
    Stuffed Portobello Cap on a Plate with Greens and Spoon
    5 from 1 vote
    Print

    Walnut and Wild Rice Stuffed Portobello Mushrooms

    These scrumptious stuffed portobello mushrooms make a perfect vegan holiday main dish!

    Course Entree
    Cuisine American
    Prep Time 15 minutes
    Cook Time 55 minutes
    Total Time 1 hour 10 minutes
    Servings 4
    Author Alissa

    Ingredients

    • ¼ cup wild rice
    • ¼ cup brown rice
    • 2 cups vegetable broth
    • 4 large portobello caps
    • 1 tbsp. olive oil plus a little extra
    • 1 small onion diced
    • 2 garlic cloves minced
    • 1 tbsp. fresh rosemary finely chopped
    • ¼ cup chopped walnuts
    • 1 tbsp. nutritional yeast flakes
    • ½ tbsp. lemon juice
    • 2 tbsp. chopped fresh parsley

    Instructions

    1. Place wild rice, brown rice, and vegetable broth in small saucepan.
    2. Heat to a boil, lower heat to simmer, and cover. Allow to continue simmering for 50 minutes. Drain any excess broth.
    3. Preheat oven to 400.
    4. I like to scrape the gills out of my mushrooms, but that's your call. Brush mushrooms lightly with olive oil and bake for 15 minutes.
    5. Prepare stuffing while your mushrooms cook. Heat 1 tablespoon of olive oil in medium skillet over medium heat.
    6. Add onion and sautee until softened, about five minutes. Add garlic and sautee another minute or so.
    7. Add cooked rice, rosemary, walnuts, nutritional yeast and lemon juice, cooking and flipping until heated throughout. Mix in parsley, then spoon into mushrooms.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Irina @ wandercrush says

      November 21, 2013 at 3:48 am

      Beautiful idea for a nicely presented veggie Thanksgiving. Portobello has so much umami!

      Reply
      • Alissa Saenz says

        November 21, 2013 at 3:24 pm

        I know, right? Portobellos are one of my absolute favorites in terms of savory flavor and hearty texture. The rice has some nice umami too, thanks to the nutritional yeast. Thanks for the lovely compliment!!

        Reply
    2. Anonymous says

      November 27, 2013 at 9:13 pm

      Looks like the perfect entre. Thanks!

      Reply
      • Alissa Saenz says

        November 28, 2013 at 11:50 am

        You're welcome and thank you so much for your comment!!! :)

        Reply
    3. Dawn says

      February 03, 2017 at 8:33 pm

      I thought this would be too complicated, but it wasn't! I actually added the mushroom insides to the rice mixture. It was all yummy.

      Reply
      • Alissa Saenz says

        February 06, 2017 at 10:06 am

        That's what I love about this one - it's so easy! Glad you like it too!

        Reply
    4. bobbie says

      December 15, 2017 at 7:38 pm

      5 stars
      This looks so great and the recipe sounds both wonderful and easy enough. I'm thinking of this for upcoming holiday... would you serve a gravy with it as well? If so, which one of your gravy recipes do you think would be the best with this? (i'm looking for an excuse to make the whisky mushroom gravy i think!)

      Reply
      • Alissa Saenz says

        December 17, 2017 at 9:11 pm

        This is an older recipe and I didn't serve it with gravy, but that was also back before I'd perfected any vegan gravy recipes. :) I think it would be great with my super simple vegan gravy: https://www.connoisseurusveg.com/vegan-gravy/

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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