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 8 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!
Recipe type: Appetizer
Cuisine: Vegan, Gluten Free
Serves: 14 mushrooms
  • 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
  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.
*Black rice cooking instructions adapted from The Kitchn
Nutrition Information
Serving size: 1 mushroom Calories: 66 Fat: 4g Saturated fat: 0g Carbohydrates: 8.5g Sodium: 72mg Fiber: 0.8g Protein: 2.2g

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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  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.

  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

  9. Jen says

    Very tasty! I used wild rice, and had to add a lot more water than you recommended, but I really like this recipe. I also made the mistake of leaving them in the oven too long…the mushrooms got nice and juicy, but the rice was a bit too crispy. Even so, these were the first things to be totally devoured at my family chirstmakah gathering! I completely forgot to add cashews to the veg parmesan, and just mixed the nut. yeast, garlic powder and salt…and i was still amazing! Next time I won’t be a dolt and will use the cashews too. I would definitely make these again (Probably soon as I ended up w leftover stuffing despite doubling the amnt of button mushrooms. Thanks!

  10. Karen says

    I just made the mushrooms and they are super delicious. I just couldn’t find any parmesan, they taste well without too.

  11. Adena says

    Just made these for dinner and they were delicious! Used farro instead of black rice since it’s what I had in the house. Will definitely make again!

  12. Wendy says

    I’m making this recipe today with chicken stock since I’m not vegan and thought I would chop the mushroom stems and add to the rice stuffing. Thank you for the recipe! Was thinking something drizzled over the top before serving might be nice too…hmmm?

    • Wendy says

      I’ve never pre baked my stuffed mushrooms…just pulled them out of the oven and each mushroom is filled with water (so cute), I think I’ll dump it right into the rice not to waste the flavor.

  13. Mary says

    Made these today. Eliminated oil, used 1 1/2 tsp flax meal mixed with 1 1/2 tbsp water. Stuffed large mushrooms. Absolutely delicious! Will definitely cook and devour again! Thank you.

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