7 Ingredient Vegan Stuffed Mushrooms

7 Ingredient Rice and Walnut Stuffed Mushrooms!  #vegan #glutenfree Gold dusted nutrition bombs. That’s what you need to know. Black Rice These mushrooms. They’re stuffed! They’re vegan! They’re gluten free! They require 7 ingredients, and they’re SUPER yummy. I mean, come on. Anything with vegan parmesan gets 5 gold stars in my book. Vegan Stuffed Mushrooms!Black Rice Stuffed MushroomsEasy Vegan Stuffed Mushrooms! #vegan #glutenfree It all starts with black rice, the nutritional superstar that boasts more anthocyanin antioxidants than blueberries, and is loaded with iron and fiber. Hubba, hubba. Next comes walnuts, and we all know how high in healthy fats and protein and omega-3s they are. I try to eat a few every day! Plus, they add a nutty, hearty bite to the black-rice filling. And last but not least, vegan parmesan, which acts as a salty, “cheesy,” (secretly healthy) topping and crust that sends the flavor of these babies over the top. Sign, me, up. Easy Vegan Stuffed Mushrooms!7 Ingredient Stuffed Mushrooms! #vegan #glutenfreeBlack Rice Stuffed Mushrooms! #vegan #glutenfree #healthy So what do they taste like? Let me tell you. They’re: Tender with a slight bite Warm Savory Hearty Slightly nutty Mega healthy Light Satisfying Highly shareable And altogether lovely Invite your friends over for drinks and appetizers and prepare to watch these mushrooms disappear. So, dang, delicious. Enjoy! 7 Ingredient Vegan Stuffed Mushrooms! #vegan #glutenfree7 Ingredient Vegan Stuffed Mushrooms #vegan #glutenfree

5.0 from 3 reviews

7 Ingredient Vegan Stuffed Mushrooms
 
Prep time

Cook time

Total time

 

Simple, savory 7 ingredient stuffed mushrooms topped with a black rice-walnut filling and vegan parmesan cheese!
Author:
Recipe type: Appetizer
Cuisine: Vegan, Gluten Free
Serves: 14 mushrooms

Ingredients
  • 1/2 cup black rice (or sub wild or brown rice)
  • scant 1 cup vegetable stock
  • 1 10-ounce package baby portobello or white button mushrooms (~ 14 mushrooms)
  • 1/4 cup vegan parmesan cheese + more for topping (or sub real Parm if not dairy-free)
  • 1/4 cup raw walnuts, crushed
  • 1.5 tsp finely minced garlic
  • 1 1/2 Tbsp Olive Oil + more for drizzling/coating

Instructions
  1. Preheat oven to 350 degrees and rinse rice in a fine mesh strainer.
  2. Bring veggie stock to a boil in a small saucepan, then add rice. Lower heat, cover and cook until liquid is completely absorbed – anywhere from 30-45 minutes. Taste to sample doneness – if you prefer a chewier, softer rice, cook longer. If you’re OK with more bite, check around the 25-minute mark.
  3. In the meantime, place walnuts on a baking sheet and toast in oven for 5 minutes. Set aside.
  4. Brush dirt from mushrooms using a damp towel and remove stems. Brush or spray with olive oil and set aside.
  5. Prepare parmesan cheese if needed. Set aside.
  6. Once rice is done, fluff and then add vegan parmesan cheese, toasted walnuts, minced garlic and 1.5 Tbsp olive oil. Stir, taste and adjust seasonings as needed. I added just a pinch of salt and pepper and a little more vegan parmesan.
  7. Bake the mushrooms on a baking sheet WITHOUT the filling for 10 minutes to soften.
  8. Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and bake another additional 15-18 minutes or until tender and the parmesan is golden brown. (Baking the mushrooms on their own helps prevent the rice from getting too crisp.)
  9. Serve immediately. TIP: Dust your serving plate with vegan parmesan cheese so the bottom of the mushrooms have plenty of flavor, too.

Notes
*Black rice cooking instructions adapted from The Kitchn

Nutrition Information
Serving size: 1 mushroom Calories: 66 Fat: 4 g Saturated fat: 0 g Carbohydrates: 8.5 g Sodium: 72 mg Fiber: 0.8 g Protein: 2.2 g

Share on Facebook19Tweet about this on Twitter17Share on Google+13Pin on Pinterest434Email this to someone

Want more delicious recipes straight to your inbox?

Comments

  1. Megan says

    These look amazing, which is just like all of your other recipes! I want to make them all at all times. :)
    Question for you – I am not a cheese fan at all (never liked the taste). Do you think I could get away with just skipping the parm? I have avoided nutritional yeast because I have read it tastes like cheese. I would love your thoughts! Thanks very much!

    • Dana Shultz says

      It won’t be as flavorful or savory…you can still use nutritional yeast. It is “cheesy” but not overwhelming. Hope that helps!

  2. says

    Those just look amazing! Mushrooms are by far my daughter’s favorite food! Could nutritional yeast replace the vegan parmesan?

  3. says

    I’m addicted to veggie parmesan! I’ve been throwing it on everything – literally just had a pita pizza (lazy I know, but so yum) covered in the stuff right now. I used to love stuffed mushrooms before going vegan… these look as if they’re not going to miss the dairy a bit!

    • Dana Shultz says

      Thanks Averie! Mushrooms hold a special place in my heart, especially when I’m craving something “meaty” without the meat!

  4. hippymomelizabeth says

    Why not stuff them with gold dust and top them with rice(just joking)? Mushrooms always look so “weird” but there a beautiful fungus with tremendous healing powers….I always wanted to study them at Bastyr University in sub-clinical studies on turkey tail fungus(one day I will)…. Have a hippy day you too…One Love….

  5. says

    Wow, Dana! These mushrooms look INCREDIBLE. I’ve always loved stuffed mushrooms (although I’ve only really liked the stuffing part) and I love how healthy and wholesome these are. Perfect! I’m definitely going to have to try these.
    Pinning!

  6. Cara Fairbanks says

    Do you think this would work with full size portobellos as a vegetarian entree? I’m going to try it but just curious about your thoughts…

      • Cara Fairbanks says

        Made it for dinner along with roasted sweet potato… Used pecans instead of walnuts and real Parmesan because those were what I had on hand. Used full portobello mushroom caps and it turned out great! I doubled the filling recipe and had extra which my kids happily ate on its own. :-) thanks for the great recipes!!

  7. tess says

    Looks great! How come all the pictures on the front page of your blog are warped? they are all squished

  8. Courtney miller says

    Love mushrooms so I will certainly be trying this. I’ve only used vegan cheese once and it was disgusting, what brand of vegan Parmesan would you reccomend . That’s, Courtney ⭐️ X

Comments

Your email address will not be published. Required fields are marked *

Rate this recipe: