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Place wild rice, brown rice, and vegetable broth in small saucepan.
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Heat to a boil, lower heat to simmer, and cover. Allow to continue simmering for 50 minutes. Drain any excess broth.
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Preheat oven to 400.
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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.
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Prepare stuffing while your mushrooms cook. Heat 1 tablespoon of olive oil in medium skillet over medium heat.
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Add onion and sautee until softened, about five minutes. Add garlic and sautee another minute or so.
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Add cooked rice, rosemary, walnuts, nutritional yeast and lemon juice, cooking and flipping until heated throughout. Mix in parsley, then spoon into mushrooms.