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Vegan Wild Rice Stuffed Mushrooms

These are great to serve as a main dish accompanied by some substantial sides or as an appetiser or side of their own.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer
Cuisine: American
Keyword: mushroom, stuffed peppers, vegan, wild rice
Servings: 15 Mushrooms


  • 15 cup mushrooms
  • ½ cup wild rice
  • 1 cup vegetable stock
  • 3 cloves garlic minced
  • 2 shallots diced
  • 2 sprigs fresh thyme
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 2 tablespoons panko breadcrumbs
  • salt and pepper to taste


  • Preheat oven to 180°C. Heat half the olive oil in a large skillet or cast-iron pan over medium heat. Add the shallots and sauté for 10 minutes or until softened and starting to brown.
  • Stir in the garlic and thyme then sauté for a further two minutes or until fragrant. Pour in the stock and deglaze the pan.
  • Bring to a boil then reduce heat, add the rice, nutritional yeast and simmer stirring regularly for 25 minutes or until liquid is absorbed. Remove from heat and season to taste.
  • Meanwhile, thoroughly clean the mushrooms then remove the stems. Brush the outside of the mushroom with remaining olive oil then place onto a lined baking tray. Transfer to oven and bake for 10 minutes or until slightly softened.
  • Remove mushrooms from oven and begin spooning equal portions of rice mixture into each mushroom. Top the stuffing with a light sprinkling of breadcrumbs. Return to the oven and bake for 15 minutes or until golden brown on top. Serve immediately.