Walnut & Wild Rice Stuffed Portobello Mushrooms

Rice Stuffed Portobello Mushroom on a plate with a rosemary sprig.

5 from 1 vote

Walnut & Wild Rice Stuffed Portobello Mushrooms

My stuffed portobello mushrooms make a hearty vegan main dish that everyone will love! Each cap is filled with a rich, savory blend of wild rice, brown rice, and crunchy walnuts for a dish that’s flavor-packed, satisfying, and perfect for holidays or special dinners.

Prep Time15

Cook Time55

Total Time1 10

Course: Entree, Main Course

Cuisine: American

Servings:

Calories: 201kcal

Author: Alissa

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

US Customary - Metric

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.

Nutrition