Gluten free Wild Rice Stuffed Mushrooms are an insanely easy to make mushroom appetizer. These vegetarian stuffed mushrooms will even make meat eaters drool with delight!
Ingredients For These Vegetarian Stuffed Mushrooms
If you are looking for the perfect starter, these vegetarian 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 gluten free Stuffed Mushroom recipe is a winner!
The recipe uses simple ingredients and can be whipped together at a moments notice!
- Baby Portabella Mushrooms
- Cooked Wild Rice
- Diced Shallot
- Olive Oil
- Tortilla Crumbs
- Fresh Parsley
- Parmesan Cheese
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!
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.
What Kind Of Mushrooms Do I Use For Stuffed Mushrooms?
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 do you 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!
Can I Stuff Mushrooms The Night Before?
The best part about making these vegetarian stuffed mushrooms is you can assemble them a day or two before. Then just cover and refrigerate until ready to bake.
Looking for mushroom appetizers or recipes with mushrooms? Check out these easy recipes:
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Get your vegetarian stuffed mushrooms recipe here:
Wild Rice Stuffed Mushrooms
- 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 c Tortilla Crumbs
- 1/2 c fresh parsley diced
- 1/4 c parmesan cheese omit to make dairy-free
- 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!
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
Let’s talk! Leave me a comment telling me if you have tried a stuffed mushroom recipe before? What did yours have in it?