Wild Rice Stuffed Mushrooms are an insanely easy to make mushroom appetizer. These vegetarian stuffed mushrooms will even make meat eaters drool with delight!

Wild Rice Stuffed Mushrooms

If you are looking for the perfect starter, these Wild Rice Stuffed Mushrooms would be a great addition to your menu! If you really love mushrooms you can easily make this into your main dish!

Whether you are looking for a hearty snack, a beautiful starter for your meal or a delicious side dish, this easy-to-make Wild Rice Stuffed Mushroom recipe is a winner!

The recipe uses simple ingredients and can be whipped together at a moments notice!

Need a few more appetizer recipes? Try Party Style Bean Dip, Another Stuffed Mushroom Caps recipe, or Air Fryer Jalapeno Poppers!

I love that the stuffing for these mushrooms can also sub in as a side dish. Consider doubling or tripling that portion of the recipe to use as a side dish later in the week!

Mushroom 101

Mushrooms are fungi! So they are in a space all their own, set apart from plants and animals. The body of a mushroom stores nutrients. Mushrooms are nutritious. They are a good source of B vitamins. It is said that they rank the highest among vegetables when it comes to protein.

I used a baby portabellas for this stuffed mushroom recipe. You can easily use a full sized portabella or use a button mushroom. You basically just need to fill the mushrooms with the delicious bread crumb mixture. So the mushroom you use is up to you!

I liked the size of the “baby bellas.”  They weren’t too big or too small! They look beautiful before even going under the broiler!

How to bake stuffed mushrooms

These aren’t really baked, they are broiled. I like a more “tough” or chewy mushroom in my dishes. If you do not, then I would suggest that you actually broil the mushrooms naked for 3-4 minutes to soften them.

Then you can proceed with the recipe as indicated below. This extra time will help to make them less chewy.

Out of the oven they are even more beautiful! Especially, when you toss some diced fresh flat leaf parsley on those easy stuffed mushrooms! That green color just makes the goodness POP!

If you are looking to make vegan stuffed mushrooms, you can use vegan parmesan cheese or omit the cheese all together. Want to add a little spice? You can season the mushrooms with black pepper or cayenne pepper!

Looking for mushroom appetizers or recipes with mushrooms? Check out these easy recipes:

Stuffed Mushroom Caps

Gluten Free Mushroom Manicoti

Creamy Mushroom Rice Soup

Spinach Mushroom Lasagna

Mushroom Alfredo Penne

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5 from 5 votes

Wild Rice Stuffed Mushrooms

Wild Rice Stuffed Mushrooms are an insanely easy to make mushroom appetizer. These vegetarian stuffed mushrooms will even make meat eaters drool with delight!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Appetizer

Cuisine: American

Keyword: wild rice stuffed mushrooms

Servings: 4 people

Author: Cindy Gordon (Vegetarian Mamma)

Ingredients

• 8 Baby Portabella Mushrooms stem and centers slightly removed
• 1 c cooked wild rice
• 2 T diced shallot
• 1 t olive oil
• 1/4 c artichoke diced
• 1/2 Tortilla Crumbs
• 1/2 c fresh parsley diced
• 1/4 c parmesan cheese omit to make dairy-free

Instructions

• Gently wash and remove stems from mushrooms. Gently carve out a portion of the inside of the mushroom (to make room for stuffing.)
• Cook 1 c of wild rice, set aside.
• In a small skillet, warm olive oil and saute shallots.
• Add artichoke, cooked rice, tortilla crumbs, parsley and cheese.
• Put mushrooms onto a baking sheet, spoon in stuffing into the center of each mushroom.
• Place under the broiler for 8-10 minutes, depending on how "well done" you like your mushrooms!
• ENJOY!

Notes

I like a more "tough" or chewy mushroom in my dishes. If you do not, then I would suggest that you actually broil the mushrooms naked for 3-4 minutes to soften them. Then you can proceed with the recipe as indicated below. This extra time will help to make them less chewy.

Let’s talk! Leave me a comment telling me if you have tried a stuffed mushroom recipe before? What did yours have in it?