Wild Rice Stuffed Portobellos that are easy to make, gluten-free and vegan and full of nutrition for a delicious weeknight side dish recipe. Perfect for mushroom and non-mushroom lovers alike!

Food will forever remind me of certain places and experiences. Not surprisingly, my idea of being a tourist in a city is eating my way across it. What better way to immerse yourself into a new culture than to eat like a local?

Bratwurst in Berlin, Poke in Maui, Falafel in Jerusalem, I’ve eaten my way across a lot of cities. Wild rice will always remind me of Minnesota. I didn’t realize the northern state is “famous” for wild rice until I went to the Minneapolis Farmers Market a few years ago and got the full run down from a wild rice harvester. 

He convinced me and I left with a bag of wild rice. It sat in my cupboard, untouched for a while. I don’t know why I was intimidated by it! You cook it just like any other rice… by following the instructions on the package. I decided to make wild rice stuffed portobellos and they’re so tasty.

Wild Rice Stuffed Portobello Ingredients

  • portobello mushrooms
  • wild rice
  • yellow onion
  • garlic
  • olive oil
  • chopped almonds
  • balsamic vinegar
  • dried thyme (or fresh thyme, if preferred)
  • sea salt and ground pepper
  • optional: fresh thyme for garnish

Buying and Preparing Portobello Mushrooms

When buying portobello mushrooms, look for firm mushrooms that are uniform in color – not spotty. They should not be slimy but more of a dry, tacky texture. If you buy them in a package at the store, keep them in the package in your refrigerator until you’re ready to use them. The packages are designed to keep mushrooms fresh! If you buy loose mushrooms, store them in a brown paper bag in your fridge.

Give them a good wash before using to remove any dirt or grime. Then remove the stems from the caps. Slice off the very bottom of the stems but reserve the rest as we’ll use them in our stuffed mushroom mix!

How to Make Stuffed Portobellos

STEP 1: Remove stems from portobellos and chop finely. Set portobellos and chopped stems aside, separately.

STEP 2: Cook ½ cup of wild rice according to package directions. Let cool in a large bowl.

STEP 3: Place a large pan over medium-high heat and add the almonds. Cook until toasted – watching carefully and stirring occasionally to make sure they don’t burn! Place in bowl with wild rice when toasted.

STEP 4: Add olive oil to the large pan and add the onion and garlic. Cook on medium heat for 2-3 minutes or until the onion has softened slightly and garlic is fragrant. Add in the chopped portobello stems and cook for an additional 2 minutes. 

STEP 5: Add in the onions, garlic and stems to the wild rice and almond mixture. Add in the balsamic vinegar, thyme, salt and pepper. Stir to combine. 

STEP 6: Line portobello caps along a baking sheet and drizzle with olive oil. Top each portobello with ⅓ cup of wild rice mixture. Bake at 350ºF for 15 minutes. Top with fresh basil if desired and enjoy!

Storing and Reheating Stuffed Mushrooms

Let the mushrooms cool completely before storing in an airtight container. Store leftovers in your refrigerator for up to five days. When you’re ready to enjoy, I recommend reheating in a conventional oven or toaster oven but you can use a microwave if you’re in a hurry!

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Wild Rice Stuffed Portobellos

Wild Rice Stuffed Portobellos that are easy to make, gluten-free and vegan and full of nutrition for a delicious weeknight side dish recipe. Perfect for mushroom and non-mushroom lovers alike!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Scale

Ingredients

  • 8 medium portobello mushrooms
  • 1/2 cup uncooked wild rice (about 1 1/2 cups cooked)
  • 2 tbsp olive oil, divided
  • 1 small yellow onion or 1/2 medium onion, chopped (about 1 cup)
  • 1 clove garlic, minced
  • 1/4 cup chopped almonds
  • 1 tbsp balsamic vinegar
  • 3/4 tsp dried thyme
  • 3/4 tsp sea salt
  • freshly ground pepper, to taste
  • optional: handful of chopped, fresh basil
  1. Remove stems from portobellos and chop finely. Set portobellos and chopped stems aside, separately.
  2. Cook 1/2 cup of wild rice according to package instructions. Let cool in a large bowl.
  3. Preheat oven to 350 degrees F.
  4. Place a large pan over medium-high heat and add almonds. Cook almonds until toasted. Watch carefully. Remove and place in bowl with wild rice.
  5. Add 1 tbsp olive oil to pan and mix in chopped onion and garlic. Cook on medium heat for 2-3 minutes.
  6. Add in chopped portobello stems and cook for 3 more minutes or until mushrooms are sweating.
  7. Add onions and stems to wild rice-almond mixture.
  8. Add in balsamic, thyme, salt and pepper.
  9. Line portobellos along a baking sheet and drizzle with 1 tbsp of olive oil.
  10. Top each portobello with about a 1/3 cup of wild rice mixture or until all portobellos are full.
  11. Bake for 15-20 minutes.
  12. Top with fresh thyme or other herbs, if desired.

Keywords: Wild Rice, Stuffed mushrooms, stuffed portobello mushrooms

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