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
- 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