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 1 x
Category: Entree
Method: Bake
Cuisine: American
Diet: Vegan
Scale
1x 2x 3x
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
Remove stems from portobellos and chop finely. Set portobellos and chopped stems aside, separately.
Cook 1/2 cup of wild rice according to package instructions. Let cool in a large bowl.
Preheat oven to 350 degrees F.
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.
Add 1 tbsp olive oil to pan and mix in chopped onion and garlic. Cook on medium heat for 2-3 minutes.
Add in chopped portobello stems and cook for 3 more minutes or until mushrooms are sweating.
Add onions and stems to wild rice-almond mixture.
Add in balsamic, thyme, salt and pepper.
Line portobellos along a baking sheet and drizzle with 1 tbsp of olive oil.
Top each portobello with about a 1/3 cup of wild rice mixture or until all portobellos are full.
Bake for 15-20 minutes.
Top with fresh thyme or other herbs, if desired.
Keywords: Wild Rice, Stuffed mushrooms, stuffed portobello mushrooms