Wild Rice Stuffed Portobellos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!


  • 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.