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Wild Rice Stuffed Portobellos

October 19, 2020

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!


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


  • 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

Like this post? Here are other mushroom recipes you might enjoy:


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  • Reply
    Nicole @ Foodie Loves Fitness
    October 6, 2014 at 10:30 am

    So fun! I love stuffed portobellos. I can’t say that I’m sure what San Diego is known for (perhaps fish tacos or super fresh produce in general?!) but my home state of NJ is definitely known for its sweet tomatoes and probably all things Italian. Living in Cali, I miss being able to get amazing fresh mozzarella (although I’m in Jersey now and ate TONS of mozzarella last weekend so now I’m all good!)!

  • Reply
    Em @ Love A Latte
    October 6, 2014 at 8:03 am

    I’m all about trying recommended vegan restaurants when I travel. I love trying new plantbased meals. I live by a small city in Central New York so there isn’t a ton of options. Oh and vegan bakeries are very important to find! 🙂

  • Reply
    October 6, 2014 at 7:23 am

    I’m not sure if Calgary is known for one specific thing, but if I had to guess, it would be beef? (And other regional fare, like game meat and icicles.)

    This dish might be the answer to my Thanksgiving side dish woes! I need to please a vegetarian and a non-pork eater, so…

    Hi! How was your weekend?

  • Reply
    Megan @ Skinny Fitalicious
    October 5, 2014 at 10:47 pm

    My Dad grew up in the northern boonies of WI. They harvest their own wild rice. My uncle still goes out on the canoe to this day to get the family rice and they ship it to me to AZ. It’s one of my favorite grains. It’s always funny to me when people say they’ve never had it because Ive had it as a staple my whole life.

  • Reply
    GiselleR @ Diary of an ExSloth
    October 5, 2014 at 9:56 pm

    I don’t think Waterloo is known for any particular food. I actually googled it and called a friend just to make sure I wasn’t spacing on anything obvious haha

  • Reply
    Arman @ thebigmansworld
    October 5, 2014 at 6:49 pm

    Wild Rice an Minessota? Never though to associate the two. Melbourne is famous for coffee and Sydney is famous for trying to have better coffee (but failing). Experiencing new places through food > everything else.

  • Reply
    Tara | Treble in the Kitchen
    October 5, 2014 at 4:51 pm

    Yum! These look so good!!! 🙂

  • Reply
    [email protected]
    October 5, 2014 at 3:27 pm

    How is the fresh basil optional? I call shenanigans. It’s a staple, and I love rice, all sizes, all kinds, all flavors, all textures. I am an equal opportunity rice lover.

    I hope you have a fabulous time with C’s parents. I even think you should take them out for poutine at 4 a.m.. Give ’em the real experience.

  • Reply
    October 5, 2014 at 3:20 pm

    Wild rice is one of those simple things that get looked over too often. It is very good! Here in South Carolina we love grits for breakfast and mustard based BBQ.

  • Reply
    October 5, 2014 at 11:27 am

    Things Pittsburgh is known for: Fries and coleslaw on sandwiches (Primantis), fries on salads, pierogies, ummm… not sure what else. Lots of unhealthy things. BUT when you come down here, we will find healthy things.

    Moreover, who knew MN were passionate about rice??

  • Reply
    Em Todd @ CFGF
    October 5, 2014 at 9:09 am

    I TOTALLY eat my way through new cities. Went to Baltimore for labor day and found a way to fit crab into every meal. Heading to New Orleans in January for a marathon and you better believe there will be beignets for breakfast on day 1. My parents told me they were in the Niagara area last weekend and came home with 12 bottles of wine. Let’s be real, that’s the best part of travel.

    • Reply
      Davida Kugelmass
      October 5, 2014 at 7:32 pm

      Next time you NEED to visit Niagara with them and I will come meet you! We can drunk bike ride all around Niagara-on-the-lake 🙂

  • Reply
    Kim @ Hungry Healthy Girl
    October 5, 2014 at 6:26 am

    Texas is definitely known for BBQ and steaks and I have to say I don’t like either, but I am a big fan of their Tex-Mex. These stuffed portobellos look delish!

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