wild rice stuffed portobellos

healthy maven

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!


Remove stems from portobellos and chop finely. Set portobellos and chopped stems aside, separately. Cook ½ cup of wild rice according to package directions. Let cool in a large bowl.

Step one


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 two


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 three


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. Line portobello caps along a baking sheet and drizzle with olive oil. Top each portobello with ⅓ cup of wild rice mixture. 

step four


Bake at 350ºF for 15 minutes. Top with fresh basil if desired and enjoy!

Step five

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