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Gluten Free, Vegetarian Wild Rice Stuffed Mushrooms

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!
Course Appetizer
Cuisine American
Keyword wild rice stuffed mushrooms
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 164kcal
Author Cindy Gordon (Vegetarian Mamma)


  • 8 Baby Portabella Mushrooms stem and centers slightly removed
  • 1 c cooked wild rice
  • 2 T diced shallot
  • 1 t olive oil
  • ¼ c artichoke diced
  • ½ c Tortilla Crumbs
  • ½ c fresh parsley diced
  • ¼ 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!
  • ENJOY!


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.


Calories: 164kcal | Carbohydrates: 22g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 176mg | Potassium: 287mg | Fiber: 3g | Sugar: 2g | Vitamin A: 681IU | Vitamin C: 12mg | Calcium: 113mg | Iron: 1mg