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5 from 1 vote
Stuffed Portobello Cap on a Plate with Greens and Spoon
Walnut and Wild Rice Stuffed Portobello Mushrooms
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins

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

Course: Entree
Cuisine: American
Servings: 4
Author: Alissa
  • 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
  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.