Can I talk about my obsession with these Vegetarian Stuffed Mushrooms for a second?! ♡♡♡
Table of contents
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!
- 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?!
Ingredients you will need:
- 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
- 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.
More U.S. Grown Rice Recipes you will love
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Vegetarian Stuffed Mushrooms with Wild Rice
- 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)
- 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.
- 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.
- Add in the cooked rice, cheese, breadcrumbs and egg. Stir to combine.
- 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!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie