Why Make This Recipe
Delicious Vegetarian Wild Rice Stuffed Mushrooms are not only tasty but also a great addition to any meal. Packed with flavors and textures, they make for a wonderful appetizer, side dish, or even a main course. This recipe is perfect for vegetarians and anyone looking to enjoy a healthy dish. The combination of wild rice, cranberries, and nuts gives a delightful crunch and sweetness, while the mushrooms add a savory touch. Plus, it’s easy to make and can be enjoyed by all!
How to Make Delicious Vegetarian Wild Rice Stuffed Mushrooms
Ingredients
- 1 cup Wild Rice (Substitute with regular or brown rice if desired.)
- 1/2 cup Dried Sweetened Cranberries (Raisins or dried cherries can work as alternatives.)
- 1/2 cup Walnuts (Feel free to omit for a nut-free version.)
- 2 tablespoons Olive Oil (Any neutral oil can substitute if preferred.)
- 1 cup Vegetable Stock (Homemade or store-bought options are great.)
- 1 tablespoon Balsamic Vinegar (Apple cider vinegar can be used instead.)
- 4 pieces Portobello Mushrooms (Avoid smaller mushrooms for best results.)
- to taste Salt (Essential for enhancing flavors.)
- to taste Black Pepper (Can be modified to suit your preference.)
- 1 small Onion (Shallots or leeks can be substituted.)
- 1 teaspoon Garlic Powder (Fresh garlic is a lovely alternative.)
- 1 teaspoon Onion Powder (Increase fresh onion quantity if desired.)
- 1/4 teaspoon Ground Nutmeg (Use sparingly for a subtle hint.)
- 1 teaspoon Dried Sage (Thyme can make a good substitute.)
- 2 tablespoons Fresh Rosemary (Parsley can be used as an alternative.)
- 1/2 cup Goat Cheese (Optional) (Omit for a dairy-free version.)
Directions
- Preheat the oven to 375°F (190°C).
- Cook the wild rice according to package instructions using vegetable stock instead of water for added flavor.
- Chop the onion and walnuts. In a skillet, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes.
- Add cooked wild rice, cranberries, walnuts, balsamic vinegar, garlic powder, onion powder, nutmeg, sage, rosemary, salt, and pepper. Mix well.
- Remove the stems from the Portobello mushrooms and clean the caps.
- Stuff the mushroom caps with the wild rice mixture, pressing down gently to pack them well.
- Place the stuffed mushrooms on a baking sheet. If using, sprinkle goat cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden.
- Let cool slightly before serving.
How to Serve Delicious Vegetarian Wild Rice Stuffed Mushrooms
Serve these stuffed mushrooms warm as an appetizer or side dish. They pair well with a salad or can be enjoyed on their own. For added flavor, drizzle with a little balsamic glaze or serve with a side of marinara sauce.
How to Store Delicious Vegetarian Wild Rice Stuffed Mushrooms
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, until warmed through.
Tips to Make Delicious Vegetarian Wild Rice Stuffed Mushrooms
- Make sure to fully cook your wild rice before assembling the mushrooms.
- Feel free to mix in other veggies if you have them on hand, such as bell peppers or spinach, for added nutrition.
- If you prefer a cheese-free option, simply omit the goat cheese or replace it with nutritional yeast for a cheesy flavor.
Variation
You can swap out the wild rice for quinoa or couscous if you want a different base. Also, experimenting with different herbs can give the dish a new flavor.
FAQs
1. Can I make these stuffed mushrooms ahead of time?
Yes! You can prepare the stuffing and stuff the mushrooms a few hours in advance. Just cover and store in the refrigerator until ready to bake.
2. Can I freeze the stuffed mushrooms?
Yes! You can freeze them before baking. Just let them thaw in the refrigerator overnight before baking.
3. What can I use instead of goat cheese?
You can omit the cheese entirely or use a dairy-free cheese alternative if you want to keep it vegan. Nutritional yeast can also add a cheesy flavor.
Delicious Vegetarian Wild Rice Stuffed Mushrooms
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A flavorful and nutritious dish made with wild rice, cranberries, and walnuts, stuffed into Portobello mushrooms for a delightful appetizer or side dish.
Ingredients
- 1 cup Wild Rice
- 1/2 cup Dried Sweetened Cranberries
- 1/2 cup Walnuts
- 2 tablespoons Olive Oil
- 1 cup Vegetable Stock
- 1 tablespoon Balsamic Vinegar
- 4 pieces Portobello Mushrooms
- to taste Salt
- to taste Black Pepper
- 1 small Onion
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Dried Sage
- 2 tablespoons Fresh Rosemary
- 1/2 cup Goat Cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the wild rice according to package instructions using vegetable stock instead of water for added flavor.
- Chop the onion and walnuts. In a skillet, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes.
- Add cooked wild rice, cranberries, walnuts, balsamic vinegar, garlic powder, onion powder, nutmeg, sage, rosemary, salt, and pepper. Mix well.
- Remove the stems from the Portobello mushrooms and clean the caps.
- Stuff the mushroom caps with the wild rice mixture, pressing down gently to pack them well.
- Place the stuffed mushrooms on a baking sheet. If using, sprinkle goat cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden.
- Let cool slightly before serving.
Notes
These stuffed mushrooms can be served warm as an appetizer or side dish. They pair well with salads and can be drizzled with balsamic glaze or served with marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian