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stuffed mushrooms on a white plate
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Vegetarian Stuffed Mushrooms with Wild Rice

These Vegetarian Stuffed Mushrooms are easy to make and bursting with an earthy wild rice blend, fresh herbs, spinach, mozzarella and Parmesan cheese! They are easy to prepare in advance and are a perfect bite-sized appetizer or simple side dish.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 mushrooms
Calories 101kcal
Author Tawnie Graham of Kroll's Korner

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)
US Customary - Metric

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

This amount of filling is good for 10-13 LARGE mushrooms depending on size. Double the filling for any amount of mushrooms you need to make OR if using small mushrooms purchase more mushrooms. 
Mushrooms are best served the day they are made. However, refrigerate leftovers in an air-tight container for up to 3 days.

Nutrition

Serving: 1large mushroom | Calories: 101kcal | Carbohydrates: 13g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 215mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg