My stuffed portobello mushrooms are a delicious vegan main dish that everyone will love! Bursting with a savory mix of wild rice, brown rice, and walnuts, they're super savory, totally satisfying, and perfect for holidays and special dinners.
When it comes to vegan holiday main dishes, and Thanksgiving main dishes in particular, my philosophy is that they're not always needed. Don't get me wrong! I LOVE my vegetable wellington, vegan meatloaf, nut roast, and vegan pot pie. But with so many side dishes, I can easily live without a main. But let me tell you, I adored these stuffed portobello mushrooms so much, I'm putting them right into the non-negotiable category!
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One really nice thing about this vegan main dish in particular is that it can totally work as a side too. Just cut them up and serve smaller portions! And, as far as vegan holiday dishes go, a big old wild rice stuffed mushroom can be enjoyed by pretty much anyone, whereas a tofu roast (delicious as it is!) might get snubbed by your non-vegan relatives.
Tip: If you want a nutty dish featuring mushrooms, brown rice, and wild rice that's actually intended to be a side, try my wild rice pilaf with mushrooms and pecans.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Wild rice.
- Brown rice. Want to substitute white rice? That's fine, but it cooks quicker than brown, so wait until the wild rice has been simmering for about 30 minutes before adding it to the pot.
- Portobello mushrooms. Look for nice, big portobellos, keeping in mind that they'll shrink quite a bit when you cook them.
- Olive oil. You can substitute another high-heat oil, but only if you absolutely need to! Corn oil, canola oil, and avocado oil are a few options that will work.
- Garlic.
- Fresh rosemary.
- Walnuts. This recipe will also work with other types of nuts, like pecans or hazelnuts. Got a nut allergy? Use pepitas or sunflower seeds.
- Nutritional yeast flakes. Not to be confused with baker's yeast, this ingredient will add a savory, cheesy flavor to the stuffing. Look for these in your grocery store's natural foods section. If they don't carry them, try a place like Whole Foods or buy them online.
- Lemon juice.
- Fresh parsley. I like to use flat-leaf parsley, which is super flavorful, but curly parsley will work just fine if that's what you've got.
- Salt and pepper.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Cook the rice. Combine the wild rice, brown rice, and broth in a saucepan. Place it over high heat, then lower the heat and cover the pot once it starts to simmer. It'll take about 50 minutes to cook completely. Drain any excess broth.
Steps 2 & 3: Roast the mushrooms. Preheat the oven to 400°F. Clean the caps, remove the stems and optionally scrape out the gills. Roast them until they're starting to soften but not overly floppy — remember they need to hold the stuffing!
Step 4: Cook the aromatics. Heat your olive oil in a skillet, then add diced onion. Cook it for a few minutes to soften it up, then add minced garlic and cook it for another minute.
Step 5: Cook the filling. Add the rice mixture to the skillet, along with the rosemary, walnuts, and nutritional yeast. Cook the mixture briefly.
Step 6: Season the filling. Add some salt, pepper, and fresh parsley.
Step 7: Fill the mushrooms. Spoon your filling into the mushroom caps.
Step 8: Serve. Your stuffed portobello mushrooms are ready! Serve them while they're warm.
Variations
- Add dried fruit. For a burst of sweetness, stir some dried fruit such as cranberries, cherries, or apricots into the filling.
- Tahini drizzle. Thin some tahini with water, and optionally season it with a bit of lemon juice and salt. Drizzle it over the mushrooms before serving.
- Gravy dressed stuffed portobellos. Top your stuffed portobello mushrooms with some vegan gravy.
Leftovers & Storage
Leftover stuffed portobello mushrooms will keep in an airtight container in the fridge for about three days. To reheat, place each cap on a microwave-safe plate and cover it with a damp paper towel. Microwave the stuffed portobello in one to two minute increments until it's hot.
Frequently Asked Questions
It sure is!
Sure can! Store it in an airtight container in the fridge for up to three days. Before serving, place it in a microwave-safe bowl, cover it with a damp paper towel, and microwave it in one minute increments until hot.
Absolutely! I prefer to scrape them out because they can get a bit slimy when cooked. Removing the gills also makes more room for the stuffing.
What to Serve with Stuffed Portobello Mushrooms
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📖 Recipe
Walnut & Wild Rice Stuffed Portobello Mushrooms
Ingredients
- ¼ cup dried wild rice
- ¼ cup dried brown rice
- 2 cups vegetable broth
- 4 large portobello caps
- 1 tablespoon olive oil, plus a little extra for brushing the mushrooms
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- ¼ cup chopped walnuts
- 1 tablespoon nutritional yeast flakes
- ½ tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Place the wild rice, brown rice, and vegetable broth into a small saucepan. Set it over high heat. Bring the liquid to a boil, lower heat to simmer, and cover. Allow the mixture to continue simmering for 50 minutes, until the rice is tender. Drain any excess broth when done, then let the rice sit in the pot, covered, until ready to use.
- While the rice mixture cooks, preheat the oven to 400°F and line a baking sheet with parchment paper.
- Optionally, use a spoon to scrape the gills out of your portobello caps (Note 1). Brush the mushrooms lightly with olive oil and bake them for 15 minutes, until they just begin to soften. Blot any moisture that has collected inside of the mushroom caps when they come out of the oven.
- Prepare the filling while your mushrooms cook. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion to the skillet. Cook the onion for 5 to 10 minutes, stirring occasionally, until softened. Stir in the garlic and cook it with the onion for about a minute, until very fragrant.
- Add the cooked rice mixture, rosemary, walnuts, nutritional yeast, and lemon juice to the skillet. Cook and stir the mixture until heated throughout.
- Remove the skillet from heat. Mix in the parsley, and season the mixture with salt and pepper to taste.
- Divide the rice mixture among the portobello caps.
- Serve.
Notes
- Whether or not you scrape the gills is totally a matter of personal preference. They can turn a bit slimy when cooked, but they also provide structure to the mushroom caps, which may flatten a bit without the gills.
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You didn’t include in the recipe how long to cook the mushrooms.
15 minutes — step 3. Enjoy!
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!)
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/
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.
That's what I love about this one - it's so easy! Glad you like it too!
Looks like the perfect entre. Thanks!
You're welcome and thank you so much for your comment!!! :)
Beautiful idea for a nicely presented veggie Thanksgiving. Portobello has so much umami!
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!!