Vegetarian Stuffed Mushrooms with Wild Rice
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Can I talk about my obsession with these Vegetarian Stuffed Mushrooms for a second?! ♡♡♡
This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
They are:
- Simple to make (and won’t turn out soggy, I promise!)
- Full of flavor from the herby breadcrumbs, garlic and shallots
- Vegetarian friendly yet still hearty from the wild rice blend and cheese
- You can stuff the mushroom caps in advance. #TimeSaver
- Savory in all the best ways
- Festive for the holiday season but also a continuous dish to enjoy year round
- A party favorite and disappear FAST!
These Vegetarian Stuffed Mushrooms are stuffed to the brim with cheesy, wild rice, spinach goodness and they are seriously over-the-top yummy. I am so excited for you to try them out, can you tell?!
If you’re looking for other side dishes to serve with these Stuffed Mushrooms, check out my Honey Roasted Carrots, Air Fryer Cauliflower, and Cheesy Scalloped Potatoes.
Ingredients you will need:
(For the full recipe, scroll down to the recipe card below)
- Mushrooms: Look for large white button mushrooms or cremini mushrooms.
- Spinach: opt for the fresh spinach
- Wild Rice Blend: Wild Rice is a 100% whole grain and is a good source of complex carbohydrates and protein. I love the nutty flavor and chewy texture it adds to these stuffed mushrooms!
- Panko Breadcrumbs: or you can use Italian breadcrumbs
- Shallot: sautéing the shallot with celery adds great flavor
- Celery: be sure to chop it nice and small
- Parmesan cheese: freshly grated, not the pre-packaged stuff!
- Mozzarella cheese: freshly shredded, it will melt better. The milk and melty mozzarella paired with the salt Parmesan work wonders together!
- Egg: helps to bind the filling
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
- Roast the mushrooms first: Roasting the mushrooms before you fill them up helps to release their water. Remove the stems and reserve the stems in a bowl. (We will add these to the filling!) Place mushrooms on a baking sheet and bake at 400°F for 10-13 minutes. You’ll notice the centers of the mushrooms fill up with water. Carefully discard the water.
- Make the filling: sauté the celery and shallot for ~3 min. Add in the finely chopped mushroom stems, garlic and seasoning and cook for another minute.
- Then add in the spinach and cook until it wilts down.
- Place this into a medium-large bowl. Add in both cheeses, cooked rice, breadcrumbs and eggs. Stir until combined.
- Fill the mushrooms with the wild rice filling. Be generous with the filling.
- Bake for 13-15 minutes, or until mushrooms are tender and the filling is hot.
I love incorporating a wild rice blend into these vegetarian stuffed mushrooms not only for the phenomenal flavor and texture it adds, but because US-Grown wild rice is nutrient rich. It contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc.
Expert Tips and tricks
- Choose the right mushroom. I find the large white button mushrooms are easiest to work with and are ideal for stuffing. You don’t want them too small because you won’t have a good stuffing-to-mushroom ratio.
- Clean the mushrooms: Take a few extra minutes to ensure all dirt is removed (place in a colander and rinse thoroughly with cold water) and wipe clean with a paper towel.
- Reserve the mushroom stems: Finely chop the stems and use them in the filling. Carefully pop them out, being sure not to break or crack the mushroom cap.
- Roast the mushrooms to release excess water: no one likes a soggy stuffed mushroom! Mushrooms retain a lot of water, and roasting them before helps to release some of the excess liquid that we don’t need baked into the final dish.
- Make them in advance: stuff the mushroom caps in advance (up to 1 day ahead) and refrigerate. Bake as directed.
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Vegetarian Stuffed Mushrooms with Wild Rice
Ingredients
- 10-13 large white button mushrooms
- 1 tsp. olive oil
- 1 stalk celery, finely diced
- 1 Tbsp. shallot, finely chopped
- 1 tsp. garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 cups fresh spinach, roughly chopped
- 1 cup cooked US-Grown Wild Rice Blend
- 2 Tbsp. Panko breadcrumbs or Italian Breadcrumbs
- 1 large egg, lightly beaten
- 1/2 cup freshly shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Parsley, fresh (garnish, optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the oven to 400°F.
- Clean the mushrooms and remove the stems.Remove any of the excess dirt and gently pop out the stem using your fingers and reserve stems in a small bowl.10-13 large white button mushrooms
- Roast the mushrooms: Place the mushrooms stem side up on a baking sheet and roast them for 10-12 minutes, or until mushroom caps fill with water. Carefully discard liquid in each mushroom and set aside while you prepare the filling.
- Prep the vegetables: finely chop mushroom stems and chop other vegetables if not already prepped.
- Cook the filling: In a medium sized skillet over medium-high heat, heat olive oil. Sauté the celery and shallot for about 3minutes, stirring occasionally. Then add in the chopped mushroom stems, garlic, salt and pepper. Cook until the liquid evaporates. Lastly add in the chopped spinach and cook until spinach wilts. Remove from heat and place mixture in a large bowl.1 tsp. olive oil, 1 stalk celery, finely diced, 1 Tbsp. shallot, finely chopped, 1 tsp. garlic, minced, 1/2 tsp. salt, 1/4 tsp. pepper, 2 cups fresh spinach, roughly chopped
- Add in the cooked rice, cheese, breadcrumbs and egg. Stir to combine.1 cup cooked US-Grown Wild Rice Blend, 2 Tbsp. Panko breadcrumbs or Italian Breadcrumbs, 1 large egg, lightly beaten, 1/2 cup freshly shredded mozzarella cheese, 1/2 cup freshly grated Parmesan cheese
- Stuff the mushrooms: Divide the filling between the mushroom caps, be generous so you create a nice mound on top and gently press down to fill the cavity of the mushroom.
- Bake the mushrooms on a baking sheet for 13-15 minutes or until the mushrooms are tender and the filling is hot.
- Garnish with chopped parsley if desired. Serve right away and enjoy!Parsley, fresh (garnish, optional)
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
These have all my favorite ingredients! However there was probably 4x the amount of stuffing for one package of crimini mushrooms. Some of the mushrooms were definitely on the smaller size, but overall they were average. I saved the stuffing and ran to store the next day and bought 2 huge portabellas and stuffed them with the rest of the stuffing. No complaints about having stuffed mushrooms 2 days in a row…but I’ll definitely have to hand select mushrooms next time, probably twice the number, or half the stuffing recipe.
HI Rebecca! Thank you so much for making this recipe! I am sorry to hear you had so much extra stuffing. The mushrooms I used were labeled “large” and I stuffed them with a generous amount of filling. This is great feedback though and I will be sure to update the recipe so others are aware of this if using mushrooms on the smaller side. Thank you so much again and hope you have a great weekend! xo, Tawnie
I love stuffed mushrooms and these sound amazing!
Thank you so much!
I love stuffed mushrooms and yours look amazing here. I like that you use mozzarella in the recipe. Yum!
Makes them cheesy and delish! Thank you so much!! – Tawnie
These vegetarian stuffed mushrooms look delicious! I’ve been loving recipes with wild rice so these mushrooms are perfect for me!
Thank you Luci! The wild rice blend really sets these apart from the rest! xo, Tawnie
Wow, these stuffed mushrooms were so delicious! Loved the wild rice in it.
Thank you so much Emily! So glad you love them. xo, Tawnie